Olan (Ash gourd and red gram cooked in coconut milk) recipe
ingredients
2 cups Ash gourd (petha), cut into 1/2 inch cubes
1/2 cup (80 g) 2 3/4 oz Red gram (arhar dal), boiled
a pinch Cumin (jeera) seeds
1/2 tsp Dry red chillies (sookhi lal mirch), seeds
6 Green chillies, slit
6 Button onions
Salt to taste
1 cup (200 ml) 7 fl oz Coconut (nariyal) milk
a few Curry leaves (kadhi patta)
1 1/2 tbsp (22 ml) Vegetable oil
1/2 cup (80 g) 2 3/4 oz Red gram (arhar dal), boiled
a pinch Cumin (jeera) seeds
1/2 tsp Dry red chillies (sookhi lal mirch), seeds
6 Green chillies, slit
6 Button onions
Salt to taste
1 cup (200 ml) 7 fl oz Coconut (nariyal) milk
a few Curry leaves (kadhi patta)
1 1/2 tbsp (22 ml) Vegetable oil
method
1. Grind the cumin seeds and dry red chilli seeds together. Mix the paste with the ash gourd and cook in enough water to cover.
2. Add the green chillies, button onions, and salt. Mix well.
3. When the water dries up, add the coconut milk, curry leaves, and the boiled red gram. Lower heat and simmer for a while.
4. Add the oil and bring the mixture to the boil. Then remove from heat and serve hot.
2. Add the green chillies, button onions, and salt. Mix well.
3. When the water dries up, add the coconut milk, curry leaves, and the boiled red gram. Lower heat and simmer for a while.
4. Add the oil and bring the mixture to the boil. Then remove from heat and serve hot.
serving amount
serves: 5
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
