Ash gourd with beans in coconut milk
Authentic Kerala vegan dish that is mild yet flavorful, rich in coconut flavor.
Servings 4
Calories 154kcal
Equipment
- Instant pot or pressure cooker stand and any inner pot
Ingredients
- 1/8 th of 1 Ash gourd 15-20 pieces (Check video for thickness)
- 2-3 tbsp Beans (Desi chori) soaked overnight
- 5 oz Coconut milk 1/2 cup + 2 tablespoon
- 1-2 Green chili 1/2 slit and 1/2 cut into pieces
- 2 sprigs Curry leaves
- 2 bsp Coconut oil
- Salt to taste
Instructions
- Wash and soak the beans over night.
- Peel the hard green skin of the ash gourd and discard . Discard the core along with seeds. Cut the white into thin slices. Arrange in an inner pot. Add 1/2 cup of water salt 1/2 green chili and 2 tbsp of coconut milk (if using fresh milk use 2 nd extract diluted with water ) Coconut milk has a tendency to split in high heat so always dilute.
- In the instant pot cook pot in pot method. Inside the inner pot add soaked beans add a pinch of salt and mix. On top of it place the stand on that place the inner pot with ash gourd.
- In the MANUAL MODE - PRESSURE COOK in the -sealing mode- for 5 minutes. In natural pressure release for 5 minutes then release pressure . Check if the ash gourd and the beans are cooked. Remove everything from the inner pot. Drain off the water in the beans(This helps to keep curry white). Keep everything aside.Switch on SAUTE MODE - then add only 1/3 rd of the ash gourd with the all coconut milk mix. Mash the gourd and well until most of the moisture evaporates. Reduce heat to low.
- Add the rest of the cooked ash gourd and the cooked beans. Allow this to heat up. Switch off the heat. Then add the coconut milk( First extract thick and undiluted). The residual heat will heat up the coconut milk add the curry leaves by squeezing it slightly. Now add the raw coconut oil. Cover and pot. Serve after 10 minutes. Stir once before serving.*Consistency required - Thick (not runny)**Will thicken slightly as it sits .
- Serve this delicious curry with rice and other spicy curries. Only a tablespoon or two is served on the side of the plate on regular days and for feasts too (explained above).
Notes
Do not boil the curry - The fresh and raw flavors are to be enjoyed here.
If you boil the curry the coconut may split.
If you find the coconut has split while making the curry simply remove all the pieces and beans and pulse just the liquid in the blender and use it will look back to normal.
DO NOT USE frozen coconut milk it will split when it comes in contact with heat. Always use room temperature coconut milk or fresh can only.
Excessive intake of raw coconut milk may cause stomach upset in some people.