A dish that is all about elegance in simplicity, olan uses just a handful of ingredients. Cooked with green chilli and coconut milk, it is subtle and comforting with the merest hint of lingering heat. Our learning on this one: choose a great coconut oil to finish the dish, and that will make all the difference.
1 cup red cow peas
1 cup ash gourd, diced
3 green chillies, slit
1 cup thin coconut milk
1/2 cup thick coconut milk
1/2 cup water
1 sprig curry leaves
1 tbsp coconut oil
Salt, to taste
Soak the cow peas in water, then pressure cook in salt until firm but done.
Dice the ash gourd evenly
Cook the gourd in water, with a pinch of salt.
Then add in the green chillies and curry leaves
As the water reduces, add in the thin coconut milk
Add in the cooked cow peas now, and continue cooking
(If your coconut milk is not very sweet, you can add in a pinch of sugar)
Finally, add in the thick coconut milk. Once the thick milk is added, do not let it boil again. Bring it to a simmer and remove from heat.
Garnish with fresh curry leaves, and finish with a spoon of coconut oil.
ALSO ON THE GOYA JOURNAL