Black-eyed beans (vanpayar) – 1/2 cup
Ash gourd (kumbalanga) – 2.5-3 cups, cut into cubes
Green chili – 3-4, split lengthwise
Water – 3.5 cups
Thick coconut milk – 3/4 -1 cup
Cook together ash gourd, green chili, 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.