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Olan

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Prep time: 0 m
Cook time: 0 m

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Recipe by Sandhya Kumar

A subtly flavoured pumpkin & black-eyed peas curry simmered in coconut milk

Main Ingredients

½ cup black-eyed peas (lobhia - preferably the smaller redder variety - soak overnight in water over or 3-4 hours)
½ kilo ripe pumpkin – sliced into thin squares (some like a mix of white and yellow pumpkins)
2 green chillies
150 ml coconut milk
salt to taste
1 bunch curry leaves
1 tbsp coconut oil

Method

1. Cook the lobhia with curry leaves and salt in a pressure cooker till soft.
2. Boil the sliced pumpkin with green chilies and salt until done. Pumpkin should be soft but not mushy.
3. Add the lobhia and cook for a minute.
4. Add the coconut milk and heat through, do not let it boil else it will curdle.
Drizzle 1 tbsp of coconut oil on top.

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