Olan (Kerala Pumpkin and Ash Gourd in Coconut Milk)

Ingredients

• Ash gourd - 100 g
• Pumpkin - 100 g
• Red gram dal - 2 tbsp
• Green chili - 3 whole
• Thick coconut milk (first extracted) - 1/4 cup
• Coconut milk (second extracted) - 1 cup
• Curry leaves - 1 whole
• Coconut oil - 1 tbsp
• Salt to taste

Instructions

1. 1Rinse the red gram dal and soak it overnight so the pulses soften and cook evenly.
2. 2Drain the soaked dal and cook it in a pressure cooker until tender, then set it aside.
3. 3Peel the ash gourd and pumpkin and cut them into pieces, and slit the green chilies lengthwise so they release flavor into the curry.
4. 4Place the prepared vegetables, salt, green chilies and enough water in a saucepan, bring to a boil, and cook until the vegetables are tender.
5. 5Add the cooked dal to the vegetables and stir gently to combine.
6. 6Pour in the coconut milk extracted second (1 cup) and let it boil so the flavors marry.
7. 7When the gravy thickens, stir in the thick coconut milk (1/4 cup), do not let the mixture boil, and remove the pot from the heat promptly.
8. 8Finish by stirring in the curry leaves and coconut oil for fragrance, then serve the olan hot with steamed rice.
9. 9Optional: garnish with a few extra curry leaves and a light drizzle of coconut oil before serving for an extra aromatic touch.