Wednesday, January 6, 2010

Squash and Black-Eyed Peas Stew

This is a rich stew, which can also  dress up as a hearty Fall/Winter Vegetarian Soup with a garnish of crispy fried onions! :-)
This again is part of the re-inventing process with traditional dishes!
And this time it is Olan.

1 1/2 cup Cubed Squash
1/2 Cup black-eyed beans
1 red chilli [ depending on personal taste for heat level]
or 1/4 tsp of freshly ground black pepper
1/2 grated coconut
1/4 tsp Cumin seeds
1/4 tsp turmeric powder
Curry Leaves for garnish
Coconut Oil for garnish
Soak the black-eyed beans for 1 hour or more
Cook with salt and keep aside.
Grind the grated coconut with cumin and red chilli into a smooth paste, adding water.
Cook the cubed squash with salt and turmeric powder.
When almost done, add the cooked beans and and the coconut paste.
Add turmeric powder  and bring to a boil.
Lower the heat and simmer for 5 minutes.
Garnish with fresh curry leaves and a drizzle of coconut oil.

Alternately, one can leave the coconut oil and do a tempering with vegetable oil/ghee-clarified butter, adding 1/4 tsp of cumin seeds and 2 finely chopped red shallots.


  1. Ca semble être un très bon curry.
    Je note la recette.

  2. Hi! Thank you very much for dropping by!
    I am fascinated with the pics you have here.

  3. Thank you Lata!
    I play around with my tiny, battered and repaired Nikkon and photograph in natural light. Very few photos are taken in artifical light.


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