Asha Gomez moved to the American South from Kerala, a region of southern India. This recipe, from her book "My Two Souths: Blending the Flavors of India into a Southern Kitchen," marries Southern-style dumplings made with rice flour and Indian flavors. The dish relies on stewing the chicken, a technique common to both cultures. Although smaller, dense pie pumpkins work here, they can be stringy and have less flavor than other forms of pumpkins and hard squash. Ms. Gomez likes calabaza…
