Volume I · Sep 3

Olan (Ash Gourd & Cowpea in Coconut Milk)

Name: Olan (Ash Gourd & Cowpea in Coconut Milk)
Yield: 4 servings
Ingredients: Cowpea (lobia), dry — ¼ cup, soaked overnight (50 g); Ash gourd (petha) — thin 3-cm squares (400 g); Coconut milk, thin — 1⅔ cups (300 thin + 100 thick) (400 ml); Green chilli (optional, deseeded) — ½, slit (optional) (2 g); Ginger, fresh — 1 tsp julienne (5 g); Rock salt (sendha namak) — ½ tsp (3 g); Coconut oil — 2 tsp (raw, to finish) (10 g); Curry leaves — 8 leaves (1 g)

SeptemberLunch · Sabzi

Serves: 4
Portion: 1 katori (≈170 g)
Time: Soak overnight · Cook 35 min
Texture: Very soft
Season: MonsoonAutumnSeptember
Dosha: Vata
Pitta
Kapha
Cooling; Pitta-pacifying

Ingredients

What you need

Custom servings

Ingredients for 4 servings
Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Cowpea (lobia), dry	¼ cup, soaked overnight	50 g	250 g
Ash gourd (petha)	thin 3-cm squares	400 g	2000 g
Coconut milk, thin	1⅔ cups (300 thin + 100 thick)	400 ml	2000 ml
Green chilli (optional, deseeded)	½, slit (optional)	2 g	10 g
Ginger, fresh	1 tsp julienne	5 g	25 g
Rock salt (sendha namak)	½ tsp	3 g	15 g
Coconut oil	2 tsp (raw, to finish)	10 g	50 g
Curry leaves	8 leaves	1 g	5 g

Method

How to cook it

Step 1: Pressure-cook soaked lobia 5 whistles until completely soft.
Step 2: Simmer ash gourd in thin coconut milk with chilli, ginger and salt 10–12 minutes until translucent.
Step 3: Add lobia; stir gently.
Step 4: Pour in thick coconut milk and warm through — do not boil.
Step 5: Finish with raw coconut oil and curry leaves.