This dish has recently found its way to my kitchen and turned to be a favorite one among my family members. This is prepared using Mathanga (Yellow pumpkin) and Vanpayar (black eyed bean) cooked with coconut milk . A wonderful side dish you can enjoy with your rice and you may never repent for trying this out .. This recipe is a adapted from Pachakam.com posted by Viji.
Yellow Pumpkin (mathanga) not too ripened medium sized
Black eyed beans 1 cup
Thick Coconut Milk 1-2 cups
1.Cook beans in a pressure cooker till it is done.
2. Place pumpkin alongwith carrot, green chillies, curry leaves, salt and 1 1/2 glass of water in a vessel. Cover the vessel with a lid and cook for sometime. When it starts to boil and the water starts to reduce, add the cooked vanpayar alongwith the retained water to it. Mix well and cook till the water content is almost reduced.
3. Reduce the flame and add thick coconut milk. Stir well and do not boil after adding coconut milk.
4. Mix well, season with salt .
5. Add curry leaves and a tbsp of coconut oil to it.
Close the vessel and lock the flavors in it. Serve it alonwith rice for lunch.
I mashed the pumpkin for a thicker gravy.
Linking this to Lunchbox Event hosted by Divya's Culinary Journey