Olan | Ash Gourd in Coconut Milk | Video
With ash gourds, pumpkins and cowpeas cooked in coconut milk , this olan recipe is the perfect way to enjoy classic flavors
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Servings
Ingredients
- 1 cup diced ash gourd or winter melon
- 1 cup diced pumpkin
- ¾ cup cowpeas or black eye beans cooked (see notes)
- 2 cups thin coconut milk see notes
- 3 - 4 green chilies slit
- A sprig of curry leaves
- ½ cup thick coconut milk see notes
- 2 - 3 teaspoon coconut oil
Instructions
- Place ash gourd, pumpkin, thin coconut milk, green chilies and curry leaves in a pan over medium-high heat. Season with salt. Cook, covered, for 3-4 minutes or until the vegetables are tender.
- Stir in cooked beans. Simmer for 3 minutes. Reduce heat to low. Add thick coconut milk and coconut oil. Stir to combine. Heat through. Do not boil. Remove from heat. Serve with rice.
Video
Notes
- You can use either red beans or black eye beans in this recipe. I opted for black eye beans. To cook beans, soak overnight, and cook either on stove top or in a pressure cooker. Make sure beans doesn’t turn mushy.
- I used fresh coconut milk in this recipe. Place 1 cup fresh grated coconut in a blender, and add water to make coarse paste. Pass it through a sieve to extract thick coconut milk. To make thin coconut milk, place coconut back in blender. Add 1 ½ cups of water and blend again. Pass it through a sieve to extract thin coconut milk.
- If you’re time-poor, you can always use store bought coconut cream (for thick coconut milk) and coconut milk (for thin coconut milk)
Nutrition
Serving: 1g | Calories: 380kcal | Carbohydrates: 35g | Protein: 10g | Fat: 37g | Saturated Fat: 32g | Polyunsaturated Fat: 2g | Sodium: 248mg | Fiber: 6g | Sugar: 13g