Kumbalanga - Mathanga and Vellapayar Olan

Ingredients:

1 cup kumbalanga / ashgourd, peeled and cubed

1 cup mathanga / pumpkin, peeled and cubed

1/2 cup black eyed beans/ vellapayar ( 1 cup cooked)

2-3 green chillies, slit

3/4-1 cup semi thick coconut milk (second extract)

1/2 cup thick coconut milk

1-2 sprig curry leaves

salt to taste

2 tsp coconut oil

Preparation:

1. Soak the black eyed beans overnight and pressure cook it adding enough water and salt. Drain the water and keep it aside. 
2. In a pan, add cubed ashgourd, pumpkin and 1/2 cup of water and cook covered till 3/4 cooked.
3. Add slit green chillies and salt to this and mix well and cook covered for 3-5 minutes till cooked.
4. Add semi thick coconut milk to this and allow to boil.
5. Then add cooked black eyed beans, mix well and cook for 3-5 minutes over medium-low flame.
6. Adjust the salt and add thick coconut milk and cook for 1-2 minutes over low flame.
7. Add curry leaves and drizzle some coconut oil . Switch off the flame and serve with rice…