This recipe is slightly modified to suit vegetables available in the U.S. The following recipe makes about 2 quarts of Olan.

Ingredients:

• Chinese squash or Winter Melon(1 Large)
• Black eye peas (10 Oz. Package)
• Green Chili (2-3)
• Curry leaves (2 stems)
• Coconut milk (7 Oz.)
• Water
• Salt (To taste)

Cut the squash into about 1/4" thick slices. Cook the black eye peas and salt in water in a steel vessel. Once it is cooked about 3/4^th, add the squash, green chili and salt. Cook until the ingredients are tender, adding little more water. Once it is cooked, add the coconut milk and boil. Remove from heat.

Ingredients:

• Potato (2 large)
• Onion (3 large)
• Green chili (2)
• Ginger (1 small piece)
• Curry leaves (2 stems)
• Coconut Milk (7 Oz.)
• Water
• Salt
• Mustard seed and red chili for seasoning
• Oil

Cut potato and onion into about 3/4" cubes. Cut green chili and ginger into very small pieces. Cook potato, onion, green chili, ginger, 1 stem of curry leaves and salt in water until tender. Add the coconut milk and boil. Turn off the heat. Make sure that the gravy and the vegetables are at the same level after the cooking is done. For that you must watch the consistency. Season mustard seed, red chili and the remaining curry leaves in a little oil. Add the seasoning to the stew.