|black eyed beans / vanpayar||1/2 cup|
|ash gourd / kumbalanga||2 cups|
|green chilly||2 (slit lengthwise)|
|water||2 – 2 1/2 cups|
|thick coconut milk||1 cup|
|coconut oil||1 teaspoon|
1. Soak beans in water for 7 – 8 hours or overnight. Add the soaked beans in a pressure cooker and pressure cook it with 1 cup of water for 1 whistle. Let the pressure subside. Strain it and keep the beans and water separately.
2. Extract thick coconut milk.
3. Meanwhile, cook ash gourd slices, slit green chillies and 2 cups of water until it is soft. Ash gourd should not be overcooked.
4. Next add the cooked black eyed beans to the ash gourd and mix well. Add salt. Mix well. (I felt that my beans were not cooked properly. So added it along with ash gourd and cooked it once more)
5. Reduce the flame to low and add coconut milk and curry leaves. Cook for 1- 2 minutes on low flame. Keep stirring. (Take care it will curdle fast. ) Turn off the flame.
6. Remove from fire and add coconut oil. Cover and keep it aside for some time so that the flavor gets locked in the dish.
7. Tastes great with rice.
1. If you don’t have soaked beans, then wash the beans and add it in pressure cooker along with water. Pressure cook for 1 whistle on high flame, then reduce the flame and then cook again for 5 – 6 whistles.
If you find this post useful, I would be happy if you can share it with your friends in google+, facebook or twitter. All you have to do is click the corresponding button given below. This will keep me motivated.
Enjoy cooking and serving