Kumura Dry Curry
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Kumura Dry Curry is a light and refreshing dish from Assamese households made using ash gourd (Kumura). I use tender cubes of the gourd sautéed with a simple tempering of mustard seeds, green chilies, and a touch of turmeric. This dish is a symbol of clean eating where the natural sweetness of the vegetable is highlighted. The taste is remarkably light—cool on the palate, yet carrying a magnifique savory kick from the mustard oil. It is an essential part of a traditional thali and helps in balancing heavy, spiced curries. I love serving it warm as a healthy side to dal and rice.
Ingredients
Cooking Instructions
Tips & Secrets
- The secret to a great dry curry is using fresh, young ash gourd; it has a magnifique natural sweetness.
- Always add the tempering at the beginning to lock in the magnifique pungent aroma of the mustard oil.
- Do not add any water; the gourd should cook in its own magnifique natural moisture for the best flavor.
Nutritional Information(Per 150g)
135 kcal
2g
6g
14g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.