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Olan

Ingredients
Black-eyed beans (vanpayar) - cup
Ash gourd (kumbalanga) - 2.5-3 cups, cut into cubes
Green chilli - 3-4, slit lengthwise
Water - 3.5 cups
Thick coconut milk - -1 cup
Salt
Curry leaves
Coconut oil

Instructions
1. Pressure cook the beans (vanpayar) with 1.5 cups water (refer notes). Strain
the stock and keep aside the cooked beans. The beans should not be over
cooked and it should retain its shape.
2. Cook together ash gourd, green chilli, salt and 2 cups water, till ash gourd
becomes tender. Again, ash gourd also should not be overcooked and it should
retain its shape.
3. Add the cooked beans to the ash gourd and mix well. Add coconut milk and
curry leaves. Cook on low flame for 5-7 mins. Remove from the fire and drizzle
some coconut oil.
4. The curry has a thick consistency.

Notes
I didnt soak the beans before cooking. I pressure cooked it directly. After the first
whistle reduced the flame to low-medium and cooked for 6-7 whistles. Kept closed till
pressure drops. I didnt add the stock of cooked beans to the curry. However in some
recipes, they add it to the curry and it gives a reddish tint to Olan. The curry tends to
thicken as it rests.

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