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Mild, hydrating, and deeply rooted in Ayurvedic tradition, Ash Gourd — known as Petha in Hindi, Poosanikai in Tamil, Boodu Kumbalakai in Kannada, and Winter Melon in English — is a revered vegetable in Indian, South Asian, and East Asian kitchens. With its high water content and subtle, refreshing flavour, it's a staple in summer curries, detox juices, festive halwa, and temple prasadam. Browse our full range in Everyday Vegetables or explore all our fresh produce in Fresh Foods.
For a classic Kashi Halwa (Petha Halwa), grate the flesh and cook with ghee, sugar, milk, and cardamom until rich and golden — a beloved South Indian festive sweet. Ash gourd is also excellent in a light coconut milk curry, blended into a cooling detox juice with ginger and lemon, or added to dal and lentil soups for extra body. In North Indian cooking, it's used to make Petha Mithai — the famous Agra sweet.
Store whole ash gourd in a cool, dry place — it keeps well for 2–3 weeks. Once cut, wrap tightly and refrigerate, using within 5–7 days. The white, waxy flesh should be peeled and seeds removed before cooking.
Q: Is ash gourd the same as winter melon?
A: Yes — ash gourd and winter melon are the same vegetable. “Ash gourd” is the common Indian name, while “winter melon” is used in East and Southeast Asian cuisines. It is also known as petha, poosanikai, and boodu kumbalakai.
Q: Can I eat ash gourd raw?
A: Yes — it can be juiced raw for its cooling and detoxifying properties. It is commonly blended with ginger and lemon for a refreshing health drink, especially in Ayurvedic wellness routines.
Q: What is ash gourd used for in Ayurveda?
A: Ash gourd is considered a cooling, calming vegetable in Ayurveda. It is used to support digestion, reduce body heat, improve mental clarity, and aid in weight management.
