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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.
Prep Time 10 mins
Cook Time 40 mins
Course Main Course, Sadhya, Side Dish, Soup
Cuisine Indian, Kerala
Servings 5 people


  • 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


  • 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.
    Ash gourd
  • Soak black-eyed peas in water for about 6 hours or overnight.
    Black-eyed peas
  • Put the black-eyed peas along with 3 cups of water in an instant pot or pressure cooker. Press "Bean" setting on an instant pot or 7 mins high pressure in an electric cooker or 4-5 whistles in a pressure cooker.
    Black-eyed peas
  • Meanwhile, peel, deseed, and slice the ash gourd into chunky pieces like in the image.
    Ash gourd
  • Cooked black-eyed peas
    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.
Keyword Black-eyed peas