(Coconut based Stew with Black Eyed Peas and Cucumber from Kerala)

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Prep Time: 5 mins
Cooking Time: 25-30 mins
Serves: 4-5
Recipe Source: Jugalbandi

1 cup Black Eyed Beans/Alasande Beeja
1 large Potato, peeled and halved
½ British Cucumber, peeled, deseeded and cut into bite size pieces (Original recipe calls for Ash Gourd/Winter Melon or Yellow Pumpkin)
4-5 Green Chillies, slit
1 can (approx 1½ cups) Coconut Milk (I used canned ones. Feel free to use fresh one)
2 strings of Fresh Curry Leaves
1 tbsp Coconut Oil (Optional)
Salt to taste
Wash and place beans in a pressure cooker with 2 cups of water. To this add halved potatoes and little salt and cook covered for 15 mins or 1 whistle. Alternatively you can cook the beans and potatoes separately on vessels till they are cooked. Once the pressure is released, open the pressure cooker lid and dice potatoes into bite sized pieces. Keep them aside.
In a sauce pan, bring 2 cups of water to boil. To this add cooked potatoes, diced cucumber and also slit green chillies. Cover and cook for 5-7 mins until the vegetables are tender.
Add coconut milk to the pan and gently stir in under low heat.
Now add cooked beans and curry leaves and mix well. Allow the beans to heat through by stirring at low flame for 2-3 mins.
Switch off the flame and mix a tbsp of coconut oil. You can skip adding the oil but it sure adds more flavour. Cover and let it rest for 10 mins for all the flavour to blend well.
Serve this delicious Olan with Rice Noodles or Rosematta Rice or just plain steamed rice and enjoy. It tastes better the next day.