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Am an open book.. a big time foodie.. an aspiring chef... who has a thirst for knowledge.. loves traveling...loves making friends.. is passionate about writing...wants to capture life through photography...is a loud mouth..a chatterbox...a self proclaimed Bohemian..and the world is my oyster !!!!

Thursday, September 8, 2011

Olan




Ingredients :

Black eyed peas – ½ cup (cooked with salt)
Ash gourd -1 cup chopped
Yellow pumpkin - 1 cup chopped
Green chilli - 2 (slit lengthwise )
Coconut milk – 1 cup
Coconut oil - 2-3 tsp
Curry leaves - few

Method:

Peel and chop both ash gourd and pumpkin into medium size pieces.  Cook both ash gourd and pumpkin in a cup of water with green chilli, curry leaves and salt. After it is cooked, and most of the water evaporates, add 1/2 cup of coconut milk. Stir and after a couple of minute add the remaining coconut milk and remove from flame immediately. Add raw coconut oil and mix. 


I am sending this to Flavours of South India event hosted by Simply Food.

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