A very traditional dish, the Olan is a standard in any feast in Kerala. Part of the sadya spread this is delicate dish is made in coconut milk, and has a very mild taste. Normally you would find vanpayar or black eyed beans in pod also added to this recipe. But, we make it using just ash gourd at home, so here too I have omitted the beans.
Ash Gourd / White Pumpkin - 2 1/2 cups thinly sliced
Coconut Milk - Fresh 1
Green Chili - 2
Curry Leaves - 2 stems
Coconut Oil - 2 tbsp
Salt to taste
If you are using fresh coconut , you need to take the second milk of the coconut, else if using canned then use 1/2 the can mixed with 1 1/2 cups of water. In a sauce pan cook the vegetables, sliced green chili in the coconut milk for about 10 - 12 minutes on low heat. Once the vegetables are cooked almost dry, add salt. Remove from heat and add the rest of the coconut milk or the first milk of the coconut. Garnish with the curry leaves and coconut oil, stir and leave covered for few minutes.