Pressure cook the beans (vanpayar) with 1.5 cups water (refer notes). Strain the stock and keep aside the cooked beans. The beans should not be over cooked and it should retain its shape.
Cook together ash gourd, green chilli, salt and 2 cups water, till ash gourd becomes tender. Again, ash gourd also should not be overcooked and it should retain its shape.
Add the cooked beans to the ash gourd and mix well. Add coconut milk and curry leaves. Cook on low flame for 5-7 mins. Remove from the fire and drizzle some coconut oil.
The curry has a thick consistency.
I didnt soak the beans before cooking. I pressure cooked it directly. After the first whistle reduced the flame to low-medium and cooked for 6-7 whistles. Kept closed till pressure drops. I didnt add the stock of cooked beans to the curry. However in some recipes, they add it to the curry and it gives a reddish tint to Olan. The curry tends to thicken as it rests.
This Olan was printed from https://mariasmenu.com/vegetarian/kerala-olan-onam-recipe.
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