1 ½ cups winter melon
1 ½ cups pumpkin
½ cup black eyed beans
2 green chillies
1/3 cup thick coconut milk
I tablespoon Virgin Coconut Oil
1 sprig curry leaf
Salt to taste
Pressure cook the black eyed beans and keep aside. (Soaking the beans helps it cook faster). It can also be stove cooked.
Remove skin and cut winter melon and pumpkin into 1 inch square pieces. Cut the green chillies diagonally.
Since the cooking time is different, I prefer to cook them separately and then combine.
In a pot, put the winter melon pieces, add salt, green chilly, a few curry leaves and 2 tablespoons of water. Cover and cook.
In a separate pot, cook the pumpkin pieces with salt and green chilly, curry leaves and 2 tablespoons water.
Once cooked, combine the vegetables with the drained black eyed beans and add the coconut milk and cook on a low flame until tiny bubbles appear on the side of the pot. Off the flame, add the virgin coconut oil, curry leaf sprig and stir gently.
(Take care not to mash the vegetables too much while stirring)
Yummy stew is ready to be savoured with brown rice and sambar (lentil gravy)