preparation

Cup of Yum
1. Rinse and soak ⅓ cup red cowpeas (red lobia) overnight.
2. Next day drain all the water and rinse the cowpeas again. Drain the extra water.
3. Now add the soaked cowpeas in a 2 litre pressure cooker. Also add ¼ teaspoon salt.
4. Add 1.5 cups water and pressure cook on medium flame for 3 to 4 whistles or 8 to 9 minutes till the cowpeas are tender and cooked well.
5. Once the pressure settles down, open the lid and check if the cowpeas are cooked well. Keep aside.
6. Rinse and then peel 300 grams ash gourd. Chop them in medium cubes. discard the seeds and pith. You will need 2 cups of chopped ash gourd.

cooking ash gourd

1. In a pan, take the chopped ash gourd. Also add 7 to 8 curry leaves and 3 to 4 green chillies (salt). Season with salt as per taste.
2. Now add ¾ to 1 cup water. Instead of water you can also use thin coconut milk.
3. Cover the pan and on a low to medium flame simmer till the ash gourd is cooked.
4. In between do check when the ash gourd is cooking and if required you can add some more water.
5. The ash gourd has to be cooked till its tender.
6. There will be some water remaining in the pan and its fine. But do make sure that its not a lot of water.

making olan

1. Now add the cooked cowpeas. Do not add the stock. Just add the cowpeas.
2. Add 1 cup thick coconut milk. Mix very well.
3. On a low flame gently heat olan curry for 4 to 5 minutes. Do not boil. 
4. Switch off the flame and then add 12 to 14 curry leaves.
5. Also add 2 to 3 teaspoons of coconut oil.
6. Mix well. cover and let the flavors infuse for 6 to 8 minutes. 
7. Serve olan with steamed rice.