Subj : Tyagi Olan (Bean & Pumpkin Curry)
To   : All
From : Ben Collver
Date : Wed Nov 26 2025 07:39:11

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      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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