Ash Gourd & Black-Eyed Peas Curry | Olan
Black-eyed peas and ash gourd or winter melon is simmered in coconut milk and seasoned ever so lightly with fresh curry leaves, green chilis, and a drizzle of coconut oil.
Ingredients
- 1 cup black-eyed peas
- 1 small ash gourd or winter melon
- 1 can full fat coconut milk
- 4 - 6 green chilis slit; deseed if you want to reduce the heat
- 2 small sprigs curry leaves
- salt to taste
- 2-3 tbsp unrefined coconut oil
Instructions
- Young ash gourd, covered in a fuzzy coating of fine hairs, tastes the best. The bigger ones also taste pretty good, but if you have a choice, just keep in mind that the smaller fuzzy ones taste better.
- Soak black-eyed peas in water for about 6 hours or overnight.
- Put the black-eyed peas along with 3 cups of water in an instant pot or pressure cooker. Press the "Bean" setting on an instant pot or 7 mins high pressure in an electric cooker or 4-5 whistles in a pressure cooker.
- Meanwhile, peel, deseed, and slice the ash gourd into chunky pieces like in the image.
- Cooked black-eyed peas.
- Now set it on simmer and add coconut milk, ash gourd, 1/2 a sprig of curry leaves, half of the green chilis, and salt. Add more coconut milk for a richer gravy.
- When the ash gourd is cooked, turn off the heat and mix in coconut oil and the remaining curry leaves, and green chilis. Enjoy with rice or as soup.
