Any feast in Kerala is incomplete without this side dish. It is mail dish of Kerala cuisine made with Raw Pumpkin or Ash gourd. The veggies boiled in coconut milk tastes yummy, soft and very mild with the flavours of coconut oil and green chillies
Soak the peas overnight, boil it in pressure cooker and keep aside. Peel the skin and cut the ash gourd in to small cubes.
Boil the chopped ash gourd pieces with thin coconut milk, salt and slitted green chillies. Don’t over boil them to mushy.
When they are just cooked and soft enough add the boiled peas and allow boiling together for two more minutes.
Now add the thick coconut milk, give a fast stir and immediately switch off the stove. Remove the pan from the stove. Add coconut oil and curry leaves.
By Ria Samuel