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Mampayar Erisheri/Black Beans Curry
Black Beans/Mampayar-1/2cup
Pumpkin-1/2 cup(cut to medium sized pieces) Chilly powder-1/2tsp Turmeric powder-1/4tsp Salt to taste Water to cook To Grind: Coconut-1/2 cup(grated) Cumin seeds/jeera-1/4 tsp For seasoning: Mustard seeds-1/4 tsp Grated coconut-1 tsp Curry leaves-1 stalk Method Of Preparation: Cook black beans/mampayar in a pressure cooker/vessel with medium water till tender. Once black beans get semi cooked add chopped pumpkins and water(if needed), along with salt,chilly powder and turmeric, until tender. Meanwhile, in a grinder/ food processor, grind grated coconut, and cumin seeds into paste. When the pumpkin is cooked, add the coconut paste to it and bring to boil. Take from heat. In a wok, heat oil over medium-high flame and add mustard and curry leaves. When mustard sputters, add grated coconut and fry until it turns brown (See that it doesn't burn). Add this to the gravy and mix well. Serve with steamed rice.  Tips: 1. If in a hurry,use canned coconut milk.In that case add the cumin with the beans and pumpkin while boiling.Also see that you don't use too much of water while boiling. Note: While using coconut milk you will have to compromise with taste(a bit). 
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