OLAN

INGREDIENTS

• ASH GOURD
• (POOSANIKAAI)          -1/2 KG
• PUMPKIN
• (PARANGIKKAI)           -1/4 KGCOW PEAS
• (KAARAAMANI)           - 1/2 CUP
• GREEN CHILLIES          - 6
• DILUTED COCONUT
• MILK                               -2 CUPS
• THICK COCONUT
• MILK                               - 3 CUPS
• COCONUT OIL              - 3 TEASPOONS
• SALT TO TASTE
• CURRY LEAVES  FOR GARNISHING

METHOD

1.SLICE ASH GOURD AND PUMPKIN INTO THIN 1  - 1 1/2 INCH SQUARES.
2.PRESSURE COOK THE COW PEAS.
3. COOK THE ASH GOURD AND PUMPKIN SEPRATELY IN THIN COCONUT MILK
(2 ND EXTRACTION) TILL DONE.
4.MIX THE COOKED VEGETABLES ,COW PEAS,SLIT GREEN CHILLIES ,SALT TO TASTE AND SIMMER WELL. ADD THE REST OF THE THICK COCONUT MILK AND SIMMER FOR A MINUTE.
5.ADD THE CURRY LEAVES AND COCONUT MILK.
6. ADD THE COCONUT OIL.STIR WELL.REMOVE FROM HEAT.
7.SERVE HOT WITH RICE  AS A SIDE DISH.

# THIS IS A VERY POPULAR DISH IN KERALA- ESPECIALLY, IN  PALGHAT CUISINE.

# THOSE WHO WANT A SMALL VARIATION -CAN ADD JUST ASH GOURD OR EVEN SOME SLICES OF RAW  PINEAPPLE ALONG WITH ASH GOURD.