Kerala Olan (Ash Gourd and Cowpea Stew) with Kuzhambu Style Kathirikai (Eggplant) Gothsu
Kerala Olan (Ash Gourd and Cowpea Stew)
Ingredients
- • 250 g Ash gourd, peeled and cubed
- • 100 g Red cowpeas (Vanpayar), soaked overnight
- • 200 ml Fresh coconut milk (thick)
- • 150 ml Fresh coconut milk (thin)
- • 2 tbsp Coconut oil
- • 3 Green chilies, slit
- • 1 sprig Fresh curry leaves
- • 1 tsp Salt
Cooking Steps
Pressure cook the soaked cowpeas with enough water for 4 whistles until soft.
In a heavy-bottomed pot, add ash gourd, green chilies, and thin coconut milk. Boil until the gourd is tender.
Add the cooked cowpeas to the pot and simmer for 5 minutes.
Pour in the thick coconut milk, add salt, and warm through without letting it boil over.
Finish by drizzling raw coconut oil and garnish with curry leaves.
Kuzhambu Style Kathirikai (Eggplant) Gothsu
Ingredients
- • 300 g Small purple eggplants, roasted and mashed
- • 30 g Tamarind paste
- • 1 tbsp Sambar powder
- • 1/2 tsp Turmeric powder
- • 1/2 tsp Mustard seeds
- • 1/2 tsp Urad dal
- • 2 Dried red chilies
- • 15 g Jaggery
- • 2 tbsp Sesame oil
Cooking Steps
Roast eggplants over an open flame until charred. Peel, mash the pulp, and set aside.
Heat sesame oil in a pan, add mustard seeds, urad dal, and red chilies to temper.
Mix tamarind extract with 200 ml water, turmeric, sambar powder, and salt. Boil until the raw smell of tamarind disappears.
Stir in the mashed eggplant and jaggery. Simmer for 10 minutes until the gravy thickens to a dense consistency.
Adjust seasoning and serve hot.