Erissery

  

Ingredients

1 cup is 250 ml, 1 tablespoon is 15ml and 1 tsp is 5ml measurement

500 gm Pumpkin

½ cup Red kidney beans / red karamani

½ tsp Turmeric pdr

Salt to taste

For the Coconut Gravy

½ cup Grated coconut tightly packed cup

2 tsp Jeera or Cumin Seeds

1  dry red chili

2-3 nos Green Chilies

For Tempering

1 tbsp Coconut Oil

2 tbsp Grated Coconut

½ tsp Mustard Seeds

2-3 nos Whole dry red chilies

Curry leaves as required

 

Preparations

 Wash and soak red kidney beans / karamani for at least 5 to 6 hours or overnight. Drain the water used for soaking, refill with fresh water and pressure cook the beans and keep aside. grind coconut, jeera , green and red chilies, with little water to a fine paste while you cook the pumpkin Peel and dice the pumpkin into small pieces Cook the pumpkin using 1/2 cup of water along with salt and turmeric powder, smash pumpkin pieces lightly. To the cooked pumpkin add the red kidney beans and the coconut gravy. Mix well, check and add salt to taste. Switch off the flame and prepare for tempering. Heat a pan, add coconut oil, mustard seeds. Once they crackle add whole dry red chilies and curry leaves. Now add the grated coconut, reduce the heat and saute until the coconut has turned brown. Be careful not to burn the coconut. Once the coconut is roasted, add the tempering to the pumpkin mixture. Mix well and serve.  

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