Olan

Prep Time: 15 min
Cooking Time: 15 min
Serves: 3

Ingredients

1. Red / Black eyed Cow peas (soaked overnight) - 1/4 cup
2. Ash gourd (diced / cubed) - 2 cups
3. Green chillies - 3
4. Thick coconut milk - 1 cup
5. Coconut oil - 2 tsp
6. Water - 1.5 cups
7. Salt - to taste

For Seasoning

1. Vegetable Oil - 2 tsp
2. Mustard seeds - 1/2 tsp
3. Asafoetida powder - 1/2 tsp
4. Curry leaves - few

Method

1. Drain & wash cow peas; pressure cook with 3/4 cup water and a dash of salt for 5 to 6 whistles.
2. Heat a cup of water in a kadai, add the diced ash gourd pieces, green chillies, salt; close with lid & cook for 5 min until soft.
3. Add thick coconut milk, half cup water to the cooked ash gourd; stir well; close with lid & cook for another 3 min until fairly thick.
4. Adjust salt according to taste; switch off gas.
5. Add two tsp of coconut oil; combine & close with lid.
6. Heat vegetable oil in a tadka ladle, add mustard seeds & let it splutter.
7. Add asafoetida powder & curry leaves; saute for few sec, switch off gas.
8. Add the seasoning to the curry and stir well gently.
9. Close with lid, set aside for all the flavors to blend well.

NOTE

• Can also add a tbsp of finely chopped pearl onions in the place of asafoetida powder.
• Mix 2 tsp of raw rice flour, 1/4 cup water without any lumps; add to the recipe & boil for few min to obtain a thick gravy.