Winter Melon and Pumpkin Stew



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)



3 Comments Add yours

  1. A new version of the veg stew…


  2. minismantra says:

    It is more like a traditional Kerala Olan….everyone at home loves it and I make it very often.


  3. jaya2121 says:

    Yummy!! Waiting for Vishu Saddhi😄

    Liked by 1 person

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