Ash Gourd Olan

It amazes me how we can make mouth watering dishes with very little ingredients. It is not only easy but very tasty too. My mum's sister lives in Trivandrum & she does lot of coconut base recipe. I was taking base recipe from her.. Did some modifications to make it more healthy..I normally use half coconut and half Soya in all coconut milk based dishes. Taste wise I don't find much of difference.. It makes it little more healthier. At my MIL place they also do something similar but with Potato. . . I mixed this curry with cooked Quinoa it tasted so wonderful 


Black eye beans (Cow peas )- 1 Cup(soaked overnight and pressure cook it with salt  and water)
Ash Gourd - 2 Cup (cut into 1/2 inch cube)
Green Chillies - 4
Coconut Milk - 3/4 Cup
Soya Milk - 3/4 Cup
Cumin / Jeera powder - 1/2 teaspoon
Salt to taste
Coconut oil - 2 teaspoon
Mustard seeds - 1/4 teaspoon
A few curry leaves 
Red chillies - 2 (break it into 1 inch pieces. Adjust to your taste)


Cook black eye peas and keep it aside. If there is little water it's fine don't strain the water
Add the cubed Ash gourd, slit green chillies, cumin powder and a little bit salt (since we already added salt with black eye beans add whatever required for the vegetable only) into a pan with 1 cup water and let it cook on a low fire until soft. You can close the lid while cooking but make sure it is not overcooked. If cooking in pressure cooker, cook till one whistle. 
Heat oil and add mustard seeds and let it pop. Then add  red chillies fry for another 30 sec.  
Add cooked beans and soya milk to the cooked Ash gourd pieces. Let it cook for another 2 mins ( don't close the lid) make sure you u adjust the water level to make it to right consistency
Add the coconut milk, adjust salt and heat through for not more than 2 mins.  Remove from fire. 

Enjoy hot with rice or Quinoa