::recipe_title::Ash gourd roce curry::/recipe_title::
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Ash gourd in konkani is called  kuvalo, in kannada known as boodagumbalakai. Roce in konkani means coconut milk. In this dish coconut is not used for grinding with the other masala ingredients but is directly added to the gravy at the end. Adding coconut milk enhances the taste of this curry. This curry is not very thick but medium waterish.




Ashgourd – 1/2 Kg

Coconut milk – 1/2 cup

Vinegar – 1/2 tbsp

Green chillies – 2 chopped

Onion – 1 thinly sliced

Garlic – 8 cloves chopped


Ginger – 1 inch piece

Masala ingredients for grinding:

Dry red chillies – 4

Coriander seeds – 1 tbsp

Jeera – 1 tsp

Peppercorns – 4

Turmeric – 1/4 tsp

Tamarind – small piece (marble size)

Ingredients for seasoning:


Ghee – 1tbsp

Onion – 1 thinly sliced




Wash the ashgourd with water.

Remove the rind, seeds and pith of the ashgourd and cut into small cubes (pieces).


Extract the coconut milk and keep aside. (procedure given below).

Then slice the onion thinly,mince ginger,chop the green chillies into rounds and cut the garlic cloves into two halves.

Cook the ash gourd with 2 cups of water and salt.

While cooking the ashgourd add chopped green chillies, sliced onions, chopped garlic cloves and ginger.


When the ashgourd is cooked add the ground masala and stir well.

After a minute add the vinegar and salt to the gravy.

Next add the coconut milk and give one good boil.

For seasoning, take one tablespoon of ghee in a pan, heat it then add the sliced onions fry it till golden brown. Pour the seasoning to the curry.






Grate the coconut using a coconut grater.

Put this grated coconut in a mixie.

Grind it with a cup of lukewarm water to a fine paste.

Pour this paste into a strainer or a clean white muslin cloth.

Keep aside the thick coconut milk that comes from straining.


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