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Author Notes: This is a classic traditional recipe called 'Oallan' from the South Indian state of Kerala. Cuisine from this state typically uses a lot of coconut in their dishes since coconut palms are in abundance along its extended coastline. Its typically paired with a sour peppery sauce and rice, but I personally prefer it simply along with a bowl of rice noodles or brown rice. In India The original recipe traditionally calls for the 8 ball squashes, but its just as delicious using the myriad varieties of squashes we're fortunate to find here in the US of A. This is one of those recipes that do not call for any spice blends —Panfusine
- 4 Patty pan squashes or one 8 ball squash
- 1 can coconut milk
- 1/2 cup cooked Black eyed peas
- 1 - 2 green serrano chilies
- 1 sprig curry leaves, torn
- Salt to taste
- Cut the patty pans into quarters and slice them into not too thick (or thin) slices. make a slit in the green chilies halfway up the pod. (use 1 or 2 depending upon your preference for heat)
- Combine the coconut milk with an equal volume of water and heat along with the cooked black eyed peas, slit green chilies, curry leaves and salt.
- Once the coconut milk mixture comes to a boil, add the patty pans , lower the heat and allow the vegetables to cook until its soft but not disintegrating. Taste and adjust for salt
- Finish with a generous drizzle of coconut oil and serve with plain rice
- This recipe was entered in the contest for Your Best Recipe with Zucchini or Summer Squash