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# Kumbalakai Palya Recipe

<img src="https://mintcdn.com/cookbook/YstPoztmut1uUFcP/images/heroes/kumbalakai-palya-recipe-seasoned-pumpkin-recipe.webp?fit=max&auto=format&n=YstPoztmut1uUFcP&q=85&s=030a20d1faa0c70d340b6c09b6005c6f" alt="Kumbalakai Palya Recipe" className="rounded-xl" width="900" height="675" data-path="images/heroes/kumbalakai-palya-recipe-seasoned-pumpkin-recipe.webp" />

<Accordion title="Time and servings" icon="clock" defaultOpen={true}>
  |                |            |
  | -------------- | ---------- |
  | **Prep time**  | 10 min     |
  | **Cook time**  | 15 min     |
  | **Total time** | 25 min     |
  | **Serves**     | 3 servings |
</Accordion>

## Ingredients

* ¼ medium sized kumbalakai / ash gourd / winter melon
* 1 green chilli
* ½ tsp turmeric powder
* ½ cup water
* ½ cup grated / desiccated / shredded coconut
* few coriander leaves *(chopped)*
* salt to taste

### for tempering:

* 3-4 tsp oil
* 1 tsp mustard seeds
* 1 tsp urad dal
* 1 tsp channa dal
* ½ tsp cumin seeds
* 2 dried red chillies
* a pinch of asafoetida / hing
* few curry leaves

## Instructions

1. chop the kumbalakai / ash gourd / winter melon into small cubes separating seeds and skin. also finely chopped chilli and coriander leaves. keep it aside.
2. in a large kadai, heat oil and add mustard seeds, cumin seeds, urad dal, channa dal, red chilli and hing.
3. when it starts to splutter, add green chilies and curry leaves. saute for 30 sec.
4. then add chopped kumbalakai (ash gourd or winter melon).
5. also add turmeric powder and saute for a minute.
6. now add ½ cup of water.
7. season with some salt to taste.
8. cover with the lid and cook for 5 minutes in low flame. stir in between so that kumblakai cooks uniformly.
9. once they are cooked add fresh/desiccated/shredded coconut and give a good mix.
10. finally add some coriander leaves and serve.
11. serve kumbalakai palya with chapathi or steamed rice and sambar.

## Step-by-step

<Steps>
  <Step>
    chop the kumbalakai / ash gourd / winter melon into small cubes separating seeds and skin. also finely chopped chilli and coriander leaves. keep it aside.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2015/09/1kumbalakai-palya-1024x768.jpg" alt="kumbalakai palya" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    in a large kadai, heat oil and add mustard seeds, cumin seeds, urad dal, channa dal, red chilli and hing.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2015/09/2kumbalakai-palya-1024x768.jpg" alt="kumbalakai palya" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    when it starts to splutter, add green chilies and curry leaves. saute for 30 sec.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2015/09/3kumbalakai-palya-1024x768.jpg" alt="kumbalakai palya" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    then add chopped kumbalakai (ash gourd or winter melon).

    <img src="https://hebbarskitchen.com/wp-content/uploads/2015/09/4kumbalakai-palya-1024x768.jpg" alt="seasoned pumpkin" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    also add turmeric powder and saute for a minute.[    <img src="https://hebbarskitchen.com/wp-content/uploads/2015/09/5kumbalakai-palya-1024x768.jpg" alt="seasoned pumpkin" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />](http://hebbarskitchen.com/wp-content/uploads/2015/09/5kumbalakai-palya.jpg)
  </Step>

  <Step>
    now add ½ cup of water.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2015/09/6kumbalakai-palya-1024x768.jpg" alt="pumpkin stir fry" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    season with some salt to taste.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2015/09/7kumbalakai-palya-1024x768.jpg" alt="pumpkin stir fry" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    cover with the lid and cook for 5 minutes in low flame. stir in between so that kumblakai cooks uniformly.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2015/09/8kumbalakai-palya-1024x768.jpg" alt="pumpkin stir fry" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    once they are cooked add fresh/desiccated/shredded coconut and give a good mix.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2015/09/9kumbalakai-palya-1024x768.jpg" alt="kumbalakai palya" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    finally add some coriander leaves and serve.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2015/09/10kumbalakai-palya-1024x768.jpg" alt="kumbalakai palya" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    serve kumbalakai palya with chapathi or steamed rice and [**sambar**](http://hebbarskitchen.com/category/sambar-koddel/).

    <img src="https://hebbarskitchen.com/wp-content/uploads/2015/09/11kumbalakai-palya-1920x1440.jpg" alt="kumbalakai palya" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>
</Steps>

## Notes

* do not over cook kumblakai. make sure kumbalakais are soft, juicy and yet retain their shape.

* you can also add [**sambar powder**](/recipes/sambar-powder-recipe-sambar-masala) for variation.

* kumbalakai doesn’t take much time to cook. so keep an eye over it.

* do not add more water as this is stir fry, it should be dry.

<Note>
  Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/kumbalakai-palya-recipe-seasoned-pumpkin-recipe/](https://hebbarskitchen.com/kumbalakai-palya-recipe-seasoned-pumpkin-recipe/)
</Note>