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250 g pumpkin, peeled, cubed
250 g string beans cut into 1-inch lengths
4 green chillies, slit vertically
flour dissolved in 1 tbsp water
salt to taste
1 tbsp oil (olive or coconut)
To be made from one fresh coconut:
1 cup first
2 cups second
How to Make Olan
Scrape coconut finely and soak it in 1 cup of hot water. Grind in mixie till very smooth.
Sieve and press out milk, which should be approximately one cup. This is the first milk.
Add 2 cups of hot water to residue and keep aside for 10 mins.
Grind again to a smooth paste and sieve through for milk.
This is the second milk. Discard residue.
Put the second milk in a deep container.
Add vegetables, chillies and bring to a boil. Cook on low till the vegetables are soft.
Add salt, rice flour mixture, curry leaves and bring back to a boil.
Add first milk and heat, but do not bring to a boil again.
Take off fire. Add oil and stir.
Serve hot with appams, rice, puries, etc.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.