Yields: 2 1/2 cups (Serves 3 to 4 People)
Preparation Time: 15 Minutes
Soaking Time (for Black-Eyed Peas): Overnight or 8 hours
Pressure Cooking Time (For Black-Eyed Peas): 1 to 2 whistles
Yellow Pumpkin (Mathan) or Ash Gourd (Elavan) – 1/2 kg (enough to yield 2 cups when sliced and diced)
Black Eyed Peas (Karamani or Black Chowli) – 1/3 cup (soaked in water)
Coconut Milk Powder – 2 tbsp
Green Chilli – 1 – 2 as per taste
Water – 2 1/2 cups
Salt as per taste
Coconut Oil – 1/4 to 1/2 tsp
- Soak the black-eyed peas overnight.
- Once ready to prepare, pressure cook the black-eyed peas in a pressure cooker for about 1-2 whistles.
- Cut the skin off of the pumpkin or ash gourd.
- Remove the seeds and spongy part that holds the seeds.
- Dice the remaining hard part of the vegetable into thin, squared pieces that are 1 1/2 inch long.
- Cook the vegetable in water.
(Checkpoint: The vegetable is cooked when the pieces turn translucent and soft.)
- Add the cooked black-eyed peas to the cooked vegetable.
- Add salt and slit green chillies.
- Mix the coconut milk powder with about 2 to 3 tbsp of water to make a paste.
- Stir in the coconut milk powder paste to the vegetable when there is little water left after boiling.
- Boil for a few minutes.
(Checkpoint: The dish is done when the consistency of the liquid in the dish is neither water nor too creamy; somewhat milky.)
- Sprinkle coconut oil to give fragrance to the dish.
Pour over rice and serve or as a side dish in traditional food spread on plantain leaf.
- You can also use a mixture of yellow pumpkin and ash gourd as well; the combined quantity should yield 2 cups of diced vegetables.
- You can also pour in 2 to 3 tablespoonfuls of thick coconut milk instead of coconut milk powder.