Ingredients
- 1 cup Ash gourd (chopped)
- 1 cup Pumpkin (chopped )
- 3 Green chillies (slit)
- ½ cup Thin coconut milk
- ½ cup Thick coconut milk
- ½ cup Vanpayar/ Black eye beans
- Salt According to taste
- 1 tbsp Coconut oil
- 5 Curry leaves
Cooking
Instructions
- Soak black eyed beans overnight.
- Pressure cook it with a little salt for 2 whistles. Keep it aside.
- In a pan, add coconut oil, ash gourd, pumpkin, slit green chillies and salt in thin coconut milk.
- Once it’s cooked, add thick coconut milk, cooked cow peas and cook over low flame for 5 minutes and switch off the heat.
- Do not boil the dish.
- Add curry leaves. Stir well.
- Serve hot.
