Creamy white pumkpin curry



This is a simple and healthy recipe.  At first, I was also hesitant to mix milk with chilli, cumin seeds and vegetables…  but in fact it is a very good combination.  You may also use coconut milk instead of milk.  White pumkpin is a kind melon used in China, India, and other parts of Asia.  It is sometimes call winter melon, wax gourd, ash gourd or chalkumro.  You can find it in many Asian supermarkets.

This vegetable has many health benefit: it is good for many kinds of stomach problems, liver problems, for appetite loss, and nerve problems.


1 large slice white pumpkin (skin and seeds removed)

2 medium/small sized potatoes

Chopped green chilli to taste

1 teaspoon grated fresh ginger

3/4 teaspoon cumin seeds

1/2 teaspoon mustard seeds

1/4 teaspoon turmeric

salt to taste

1 spoon oil

1/2 cup milk (or if you prefer, coconut milk)

2 teaspoons sugar

pinch of hing

Chopped fresh coriander leaves (optional)



  1.  Cut the potato into medium sized cubes.  Cut the pumpkin into cubes that are a little bigger than the potato cubes.
  2. Heat the oil, and add the cumin seeds, mustard seeds and hing, until the seeds start to pop.  Add the potato and salt, lower the temperature, and fry for a few minutes.  Add the pumpkin, grated ginger, chopped green chilli, sugar and milk.  Add around 1 cup water (enough to almost cover the vegetable, but not completely.)
  3. Cover and cook for around 20 minutes, until all the the pumpkin is soft, all the liquid has evaporated, and the vegetables are covered in a creamy paste.
  4. Add chopped fresh coriander and mix.  Serve with hot rice.



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