Pumpkin/Mathanga Erisseri

 

 

Ingredients

 

 1. Pumpkin/Mathanga– 250 gm diced

2. Red chori /vanpayar – 1/2 cup

3. Green chillies – 3-4

4. Grated coconut – 1 cup

5. Garlic – 2 - 3 small pods

6. Black pepper corns – 5-6

7. Cumin seeds – 1/4 tsp

8. Chilli powder – 1/4 tsp

9. Turmeric powder – 1/2 tsp

10. Dry red chillies – 4-5

11. Mustard seeds – 1/4 tsp

12. Curry leaves – 2 sprig

13.  Oil – 1 tsp

14. Salt  - to taste

 

Method

 

1. Pressure cook the vanpayar till soft.

2. In another vessel cook the pumpkin with salt, turmeric, chilli powder, sliced green chillies and salt. Use enough water to cook the pumpkin.

  

 

3. Meanwhile grind  1/4 cup coconut, garlic, black pepper corns and cumin seeds into a fine paste adding water if needed.

4.  Add the ground paste and the cooked vanpayar to the cooked pumpkin and mix well. Check for salt and add water if needed. If you prefer dry erissseri, you do not need to add water.

               

                                                     

5. 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 (I use more grated coconut for frying than to make paste:) ).

  

 

6. Add this roasted coconut to the pumpkin and mix well. check for salt. Adjust the gravy according to your consistency and remove from heat.

 

 

7. Serve hot with rice.