Ashgourd Coconut Curry (Kumbalanga Olan)

Ingredients

Red cowpeas (van payar) ¼ cup
Ashgourd            300gm
Green chili 1, or more for a spicier curry
Coconut milk, thick      1 cup
(Can be squeezed from 4 tablespoons grated coconut, or using coconut milk powder)
Coconut oil ½ tablespoon
Curry leaves
Salt

Preparation

• Soak the peas for 6 hours or overnight. Cook the peas in a pressure cooker until the second whistle blows, or until soft. Open the lid when the pressure is released. 
• Peel and remove the seeds of the ashgourd. Cut into thin slices and cook in a saucepan with salt, chopped chili and required quantity of water until soft.
• When it is almost done, add the cooked peas and boil until the water fully evaporates, stirring occasionally. 
• Add coconut milk and heat it (don’t boil, it might curdle)
• Sprinkle coconut oil and dump in the curry leaves.

Serve with rice or chappati and enjoy. Thank you :)