Ash Gourd in Nepali: Kubhindo (कुभिन्डो) / Winter Melon Guide
Ash gourd is called kubhindo (कुभिन्डो) in Nepali, also spelled kubindo in Roman letters. In English it is also known as winter melon, wax gourd or white gourd, and its botanical name is Benincasa hispida. It is a mild, watery vegetable that Nepali kitchens have long cooked fresh, dried, pickled and sweetened.
Names at a glance
| Language or use | Name |
|---|---|
| Nepali | कुभिन्डो (kubhindo / kubindo) |
| Newa | Bhuyi-faasi (bhuyi means white, faasi means pumpkin) |
| Hindi | Petha is the name of the candy made from it |
| English | Ash gourd, winter melon, wax gourd, white gourd, tallow gourd |
| Botanical | Benincasa hispida |
The name "winter melon" comes from the Chinese name dōngguā (冬瓜), where the character for "melon" can also mean gourd or squash. It is not a sweet fruit melon. The English name "ash gourd" comes from the pale, powdery coating on the skin of gourds grown in the Indian subcontinent.
What does kubhindo look like?
The mature gourd is large, round to oblong, with a tough green skin that gains a white, waxy bloom as it ripens. Inside, the flesh is white, mildly sweet and full of flat seeds. Gourds can grow well over 30 inches long and weigh more than 33 pounds, so many shops sell it by the slice.
Because local names and Roman spellings vary, confirm the vegetable with the seller if you are buying an unfamiliar gourd, rather than relying on shape or colour alone.
Kubhindo in Nepali food
Kubhindo is a versatile vegetable. It can be cooked in several ways:
- Fresh curry (tarkari): cubed and simmered with spices. Its neutral taste absorbs the flavours around it.
- Fresh achaar: prepared like other Nepali achaar, for example with roasted sesame seeds.
- Fermented achaar: a traditional preserved pickle.
- Sun-dried strips: the skin and seeds are removed, the flesh is cut into thin strips and dried in sunlight for about 3 to 4 days. Soaked in hot water for 5 to 8 minutes, the strips go into curries when fresh greens are out of season.
- Sweets: mature gourd is turned into preserved or candied sweets such as murabba and petha.
Some communities in the southern plains of Nepal, including the Tharu, add roasted flaxseed powder to kubhindo curry to thicken it and add flavour.
A whole, uncut gourd keeps well. Traditionally it was stored for several months, even up to a year, and eaten when other vegetables were scarce. Store it in a cool, dry place.
Kubhindo in ritual and culture
Ash gourd also appears in Nepali and wider South Asian religious practice. Historical texts from Nepal record kubhindo as an edible gourd used in the context of sacrifice, and in Hindu practice an ash gourd is cut in two as a symbolic offering in place of an animal sacrifice. It is both an everyday vegetable and a ceremonial one.
Petha: ash gourd as a sweet
In India, ash gourd is the base of petha, a translucent or white candy made from the gourd and sugar syrup. Kesar, angoori and dry petha are common variations. The cubes are pricked, soaked in a limewater solution (calcium hydroxide, sold as chuna), rinsed thoroughly, boiled, and then cooked in sugar syrup. The lime helps the pieces stay firm. If you try it at home, rinse the soaked pieces very well before cooking.
Nutrition and health notes
Ash gourd is about 96% water and very low in calories, fat, protein and carbohydrates. A 100-gram portion of raw gourd has roughly 13 calories, and it provides some soluble fibre. It has long been used in Ayurvedic and traditional Chinese medicine. Studies on extracts so far are mostly in animals or the laboratory, so treat claims about blood sugar, ulcers or weight loss as promising but not proven, and talk to a doctor before using it as a remedy.
Buying and storing tips
- Choose a gourd that feels heavy for its size, with firm, unblemished skin.
- Whole gourds keep for months in a cool, dry place. Once cut, wrap the pieces and refrigerate them, and use within a few days.
- Peel the skin, which is tough on a mature gourd, and remove the seeds before cooking.
- Ash gourd is bland by itself. Season it generously with spices, garlic or ginger.
Frequently asked questions
Is kubhindo the same as winter melon? Yes. Kubhindo, ash gourd, winter melon, wax gourd and white gourd all refer to Benincasa hispida.
Can you eat the seeds? Ash gourd seeds can be roasted and eaten, much like pumpkin seeds.
Is petha the same as kubhindo? No. Petha is the sweet made from the gourd, while kubhindo is the vegetable itself.
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