Ingredients
- 2 cups ash gourd, cubed
- 1/2 cup cooked cowpeas
- 3 green chillies, slit
- 1 cup thin coconut milk
- 1/2 cup thick coconut milk
- 1 sprig curry leaves
- 1 tablespoon coconut oil
- Salt to taste
- Cook ash gourd with green chillies, salt, and thin coconut milk until soft.
- Add cooked cowpeas and simmer for 3 to 4 minutes.
- Reduce heat and add thick coconut milk.
- Switch off before it boils. Finish with coconut oil and curry leaves.
- Keep covered for 10 minutes so the flavours settle.
Photo: Kavya Manohar via Wikimedia Commons (CC BY-SA 3.0)
