Prep time: 10 mins
Cooking time: 25 mins
Black-eyed beans /vanpayar – ½ cup
Ash gourd (kumbalanga) – 3 cups
Green chilli – 3-4
Water – 3.5 cup
Thick coconut milk – 1 cup/250ml
Salt to taste
Curry leaves- a sprig
Coconut oil-1 tsp
Pressure cook the beans with 1.5 cups water and a pinch of salt.Strain and keep aside .The beans should not be mushy.
Cook together ash gourd, green chilli, salt and 2 cups water, till ash gourd becomes tender.
Add the cooked beans to the ash gourd and mix well. Add coconut milk and curry leaves. Cook on low flame for 6 to 7mins. Switch off flame and drizzle some coconut oil.
Post By : Neeraja Padinjharayil