Cucumber with Black-Eyed Peas | Saveur

Ingredients

• 1 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 (see Coaxing the Coconut)
• 2 fresh hot green chiles (serrano or thai), split lengthwise just up to the stem
• 15 curry leaves
• 1⁄2 tsp. salt
• 2⁄3 cups cooked black-eyed peas
• 1⁄4 cups fresh "first milk" coconut milk or ¼ cup canned unsweetened coconut milk (see Coaxing the Coconut)
• 2 tsp. coconut oil