Tue, 24 Jan 2017
Kumbalanga 1 medium size
Green Chilly 6 nos (slit)
Coconut milk 1 cup
Black eyed Beans ¼ cup
Coconut oil 2 tablespoon
Salt As required
Cut the Bottle gourd (Kumbalanga) to fine slices.
In a pressure cooker boil the Black-eyed beans with salt as required.
To this add the pumpkin slices, slit green chilly and boil for 3-5 minutes.
Add coconut milk and bring to boil.
Switch off the fire.
Add curry leaves and coconut oil and mix well.
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