Pumpkin Erissery

Ingredients

Pumpkin/Mathanga? 250 gm diced
Red chori /vanpayar ? 1/2 cup
Green chillies ? 3
Grated coconut ? 1 cup
Garlic ? 2  small pods
Black pepper corns ? 5-6
Cumin seeds ? 1/4 tsp
Chilli powder ? 1/4 tsp
Turmeric powder ? 1/2 tsp
Dry red chillies ? 4-5
Mustard seeds ? 1/4 tsp
Curry leaves ? 2 sprig
Oil ? 1 tsp
Salt  – to taste

Method

Pressure cook the vanpayar till soft.
In another vessel cook the pumpkin with salt, turmeric, chilli powder, sliced green chillies and salt. Use enough water to cook the pumpkin.
Meanwhile grind  1/2 cup coconut, garlic, black pepper corns and cumin seeds into a fine paste adding water if needed.
Add the ground paste and the cooked vanpayar to the cooked pumpkin and mix well.
In a frying pan heat oil, splutter mustard seeds, add the dry red chillies, curry leaves and the remaining coconut. Roast the coconut till it turns deep brown.
Add this roasted coconut to the pumpkin and mix well.
Serve hot with rice……