This flavorful dish from South India uses its beloved coconut three ways.
This is one of the simplest recipes in Author Maya Kaimal's Aunty Kamala's repertoire, and it uses coconut three ways. See1 cucumber, peeled, seeded, quartered lengthwise, and cut crosswise into 1⁄8" slices
3⁄4 cups fresh"second milk" coconut milk or 1⁄4 cup canned unsweetened coconut milk diluted with 1⁄2 cup water 2⁄3 cups cooked black-eyed peas2 tsp. coconut oil
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