Tyagi Olan (Bean & Pumpkin Curry)
From
Ben Collver@1:105/500 to
All on Wednesday, November 26, 2025 07:39:11
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Title: Tyagi Olan (Bean Pumpkin Curry)
Categories: Indian
Yield: 1 Batch
1/2 c Pinto beans; dried
2 c Tender pumpkin slices
- (1 x 1/2")
1/2 c Thick coconut milk
1 c Thin coconut milk
2 Serranos; chopped
2 c Water
1 ts Salt
1 tb Curry leaves
2 tb Unsalted butter
Soak the dried beans in water overnight. The next morning, rinse the
beans and place in a pressure cooker with 2 cups water. Cover and
bring to full pressure. Reduce heat and cook for 15 minutes. Remove
from heat and allow to cool for 10 minutes before uncovering.
If pumpkin is green, do not remove the skin; remove seeds and pulp
and keep for soup stock. If pumpkin is hard and yellow, skin should
be removed before chopping.
Add pumpkin pieces, serranos, salt, and thin coconut milk to the
beans, but do not close lid tightly. Boil until the pumpkin is
cooked. Add the thick coconut milk and remove from the heat before
mixture boils. Season with butter and curry leaves.
Recipe by The Taste Divine by Vanamali, 1993
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