Mathanga/Pumpkin & vanpayar/red beans Erisseri

Grated coconut - 2 tsp(for frying)
Cumin seeds - 1 tsp
Salt to taste
Seasoning :
Mustard seeds
Curry leaves
Oil

Method:
1.Cook diced mathanga with salt,turmeric powder and chilly powder,adding enough water .
2. Grind 1 cup of grated coconut,green chilly,garlic (optional) and cumin seeds to a paste.
3. when the veg is cooked well, add cooked vanpayar and mix well.
4.Add the coconut paste and mix thoroughly .add water if needed.Boil until it reaches thick in consistency and remove from the fire.
5.Heat oil in a pan and add mustard seeds.when they pop up add dried red chillies and curry leaves and finally add 2tsp coconut which has been kept for frying.when it turn to a brown colour pour them to the curry .A good side dish for kerala sadya!