Olan (white pumpkin in coconut milk)

Submitted by: Mala D

This famous recipe from Kerala could easily pass off as a Bong dish were it not for the use of coconut oil & curry patta! Chal kumro is also a very popular vegetable among the South Indians, and though most people outside south India would turn up their nose at the mention of coconut oil (maybe childhood memory of greasy hair!), let me tell you that vegan groups are ardently promoting the use of natural, unprocessed coconut oil in all their recipes! In any case; you can always substitute it with the regular refined oil. This recipe evokes Shukto in it's simplicity & flavourfulness.

Ingredients:
White pumpkin: 250 gms
Black-eyed peas(chowli): 100-150 gms
Coconut milk: 200 ml
Coconut oil/refined oil: 2 tbsp
Ginger: 3 inches
Green chillies: 4-5
Curry leaves: 12
Salt: to taste

Method:
Soak the beans overnite & boil them with 1 cup water & little salt in the pressure cooker till one whistle. Drain the water (you may use the water in dal/curry). Peel,wash & coarsely grate the chal kumro.

Slice the ginger in thin, long strips. Slice the green chillies. Heat oil, temper with mustard seeds & add ginger, chillies & curry patta. Toss a while. Then add the grated chal kumro. Fry a bit, add salt, cover & cook till 3/4 done. Now add the drained beans. Mix well. When done, pour the coconut milk & cook on sim for 1-2 minutes. Close flame. Garnish with fried curry leaves & few drops of coconut oil. Serve hot with rice.

Note: coconut milk is commercially available but you can make it at home. Soak 150 gms of grated coconut in hot water for about 10 minutes & then grind in the same water. Pass thru a muslin cloth, pressing hard. It will ooze thick, creamy milk. Discard the coconut.