PUMPKIN / MATTHANGA OLAN 

INGREDIENTS


ASH GOURD/ KUMBALANGA- 1/2 CUP
PUMPKIN/ MATHAN - 1/2 CUP

RED GRAM DAL / VAN PAYAR - 2 TABLESPOONS

GREEN CHILLIES- 3, CUT LENGTHWISE
CURRY LEAVES - 1 SPRIG

THICK FIRST COCONUT MILK- 1/4 CUP
THIN SECOND COCONUT MILK - 1 CUP

COCONUT OIL - 1 TABLESPOON

SALT

PREPARATION 

SOAK RED DAAL OVER NIGHT

COOK IT IN A PRESSURE COOKER WITH SALT AND KEEP ASIDE

BOIL ASH GOURD AND PUMPKIN WITH SALT, GREEN CHILLIES AND WATER

WHEN COOKED WELL, ADD SECOND COCONUT MILK
ALLOW IT TO BOIL


ADD RED DAL

ONCE THE GRAVY THICKENS ADD FIRST COCONUT MILK
STIR WELL

DONT ALLOW TO BOIL
REMOVE FROM FLAME


ADD CURRY LEAVES AND COCONUT OIL