Kumbalanga Olan
Equipment
- Bowl
- Pressure cooker
- Pan
- Wooden spatul
- Potato masher
- Frying Pan
- Skillet
Ingredients
- 100 g Red cowpeas (Black-eyed peas) (1/2 cup), rinsed
- 200 g Ash gourd (1 3/4 cups), peeled and cut into 2.5-cm / 1-inch pieces
- 6 Green chillies slit in half lengthways and de-seeded
- 15 Curry leaves
- 250 ml Coconut milk (1 cup), fresh or canned
- 2 tablespoons Vegetable oil
- Salt
Instructions
- Soak the cowpeas in a bowl of water overnight.
- The next day, drain, rinse and put the cowpeas in the pressure cooker. Cook under pressure for 10 minutes. Alternatively, cook in a large pan of water for 1-1 1/2 hours, or until soft.
- Bring a large pan of water to a boil and add the ash gourd, chillies, and 10 curry leaves. Season with salt and cook for about 30 minutes. Drain and allow to cool in a bowl, then mash with a wooden spatula or potato masher.
- Mix in the cowpeas and add coconut milk. Transfer to a clean pan and simmer for 2 minutes.
- Heat the oil in a small frying pan (skillet) over high heat. Reduce the heat, add the remaining curry leaves, and stir-fry for about 30 seconds, or until they change color. Pour over the ash gourd mixture.
Video
Nutrition
Serving: 6gSodium: 156mgCalcium: 32mgVitamin C: 56mgVitamin A: 97IUSugar: 2gFiber: 3gPotassium: 138mgCalories: 118kcalSaturated Fat: 8gFat: 9gProtein: 2gCarbohydrates: 9gIron: 2mg
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