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   MSGID: 35133.fidonet_cooking@1:105/500 2d8cde5c   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
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   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   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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