Recipe can be found at Zesty South Indian Kitchen
What you need
Winter melon/Ash gourd/ Kumbalanga: 2 cup (chopped into cubes)
Yard long beans/ Achingaa payaru: 3 no/ 2 tablespoon
Kidney beans/ Van payaru : ¼ cup
Water: 1 cup
Coconut milk: ¼ cup+ 1 tablespoon
Coconut oil: 1 teaspoon
Curry leaves: 1 sprig
Salt: ½ teaspoon or to taste
How I made
In a pressure cooker, wash and cook the kidney beans for about 2 whistles or 15 minutes and set aside.
In a medium sauce pot add chopped vegetables, green chili, salt and 2 tablespoon of coconut milk and water and cook for about 20 minutes or until the vegetables get cooked but not mushy. Once the vegetables are done add rest of coconut milk and cooked beans. Finally garnish with coconut oil and curry leaves.
Enjoy with rice and other curries.
Preparation time: 20 minutes
Yield: 4 serving
Verdict: Yummy