Ingredients
Black-eyed beans -1 cup
White pumpkin -1 cup
Pumpkin -1 cup
Green chillies -3-4 nos.
Coconut milk -11/2 cups
Curry leaves -5-6 nos.
Oil -1 tablespoon
Salt to taste
Method
Soak the beans overnight. Pressure cook the next day till 3/4th done. Add chopped pumpkin, salt and slit green chillies. Cook with a little water. When the pumpkin and the beans are completely cooked, pour hot oil tempered with curry leaves into it. Add the coconut milk and simmer for 3–4 minutes. Serve hot with rotis.
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