Wednesday, September 16, 2015


Yard Long beans/ Neelan payar: 4-5 nos
Red Chouri/ Van payar: 1/4 cup
Ash Gourd/ Kumbalanga: 1/2 cup, cut into thin slices
Green chilli: 3-4 nos
Thick Coconut milk: 1/2 cup
Thin coconut milk: 1 cup
Coconut oil: 1/2 tbsp
Curry Leaves

Wash and soak the red chouri beans in water for around one hour, cook with enough water and salt. drain the excess water.
Cook together ash gourd, long beans, thin coconut milk and salt, cover and cook in low flame for 10-15 minutes or till the vegetables cooked.
Add the cooked vanpayar and stir well. Pour the thick coconut milk and cook for another 1-2 minutes, do not boil. Remove from fire.
Add the curry leaves also pour 1/2 tbsp coconut oil over the curry. Serve with rice.

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