When I first had this dish in an ayurvedic restaurant I fell in love with it. My mother used to maker variations of this, called Olan, but this particular vegetable which has fresh coconut, green chillies and curry leaves ground together, makes it super delicious. It is so nutricious as it combines an orange vegetable, coconut and black eyes beans making a nutrition packed food. My kids love this and if I have ot with rice, it has to be topped with ghee. The beans you wish to add is purely your choice and taste. I sometimes add whole tuvar dal (as shown in the image), desi channa (dark brown chick pea)
Makes: 3-4 servings
Ingredients
2 cups of cubed Yellow Pumpkin (Parangikai, Winter Squash)
1/2 cup black eyed beans, soaked for 3-4 hours
1/2 cup grated coconut
1 large green chilli
5-6 curry leaves
1 teaspoon cumin seeds
1 teaspoon coconut oil
salt to taste
1 tablespoon jaggery
Method
Cook the beans until soft and tender. Drain and keep the exess water(stock) aside. (you could use this stock in rice, rasam or a soup)
Grind the coconut, green chillies and curryleaves to a coarse paste, until well combined (Adding warm water to grind better).
Steam the pumpkin with salt and keep aside.
Heat oil in a pan; add the cumin seeds and allow it to crackle. Stir in the pumpkin, beans, salt, jaggery and the coconut mixture. Give it a quick boil on the pan just before you are ready to serve. Stir gently to combine all the ingredients when it is boiling. The pumpkin will get a mashed feel, but that is the texture and looks we are looking to achieve.
Serve along with rice or phulka's.
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