Among different healthy vegetables, Chalkumro or Ash Gourd is one of many and are largely available in the summer. Ash gourd, also known as Benincasa hispida/winter melon/wax gourd/white pumpkin or Chinese watermelon, is a vegetable particularly native to parts of Southern Asia. It grows on a vine and matures into a round or oblong melon. Once ripe, the fuzzy exterior of the vegetable morphs into a powdery ash-colored coating that gives the name, “Ash Gourd”.

Ash gourd’s low calorie, low carb, high water, and high fiber contents provide good amount of nutrient combination that may promote digestive health and help maintaining a healthy weight.

Chalkumro or Ash Gourd is used to prepare both sweet and savoury dishes. ‘Chalkumror morobba’ or ‘Petha’ is a famous sweet Indian delicacy made with it. We, Bengalis relish different fritters and curries with this vegetable.

Today I am sharing with you one such Bengali dish, ‘Chalkumro – Narkol Ghanto’. The dish is a bit sweeter in taste and immensely enjoyable with plain rice. Only one need to have patience while cutting the vegetable and grating the coconut. However, rest of the recipe is quite simple.

Also try a similar recipe with Ridge Gourd or Jhinge from my blog, Jhinge narkol or Ridge Gourd with Coconut

Ingredients to serve 4 :

1. Ash Gourd / Chalkumro – 1 piece (approx. 700 – 800 gm.)
2. Grated coconut – 4-5 tbspoon heaped
3. Green chili (slitted) – 2-3
4. Ginger – 1 inch piece
5. Black cumin seeds (kalojire) – ½ teaspoon
6. Bay leaf – 1
7. Turmeric powder – ½ teaspoon
8. Cumin powder – ½ teaspoon
9. Salt to taste
10. Sugar/ jaggery to taste
11. Mustard oil – 4-5 tbspoon

Procedure :

• At first wash and peel the Ash gourd. Then cut it into thin slices.

• Then heat mustard oil in a kadai over medium flame.
• Add black cumin seeds, bay leaf and green chili, sauté for a while.
• Then add the Ash gourd slices, salt and turmeric powder. Mix them well and cover the kadai with a lid. Let the Ash gourd cook on low – medium flame.

• After few minutes check whether the vegetable is cooked properly. It will release water on his own so there is no need to add extra water.
• As the water almost dries up add cumin powder, grated ginger, grated coconut and jaggery/sugar. Mix them together and cook for another 2-3 minutes.

• As oil releases from the vegetable shut the flame off.
• Now transfer the vegetable, Chalkumro Ghanto, in a bowl and serve with plain rice.

Note :

• I have used almost 3 tbspoon of jaggery granules as this dish is little bit sweet in taste. Adjust the sweetness according to your taste.