Patty Pan Stew With Coconut Milk (Oallan)

• 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

1. 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)
2. 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.
3. 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
4. Finish with a generous drizzle of coconut oil and serve with plain rice

squash, coconut milk, cooked black eyed peas, green serrano chilies, curry, salt

Taken from food52.com/recipes/37913-patty-pan-stew-with-coconut-milk-oallan (may not work)