Ingredients
Pumpkin- 4-5 cups (cut into small cubes)
Red Beans-1 cup
Turmeric Powder- 1-1 ½ tsp
Coconut- 1 cup (grated)
Cumin-1tsp
Green Chillies- 1tsp
Mustard Seeds- ½ tsp
Dry Red Chillies- 2
Urad Dal- 1tsp
Shallots-3 (sliced)
Curry Leaves-5-6
Salt- To taste
Coconut Oil or Vegetable Oil- 4-5tbsp
Procedure
Take a pressure cooker and add the red beans and some salt to it. Bring it down after 2 whistles. Strain the extra water and keep the beans aside in a small bowl.
Now take a deep bottomed frying pan over the gas oven and add some 6-7 cups of water. Add the pumpkin cubes, turmeric powder and some salt to it. Boil it on a high flame for 8-10 minutes. Turn off the gas oven after the pumpkin gets boiled.
Add the red beans to it and stir well. Mash the pumpkin in the pan itself and see that it forms an uniform mixture. Take it off the oven and keep aside.
Take the ¾ th the coconut, cumin and green chillies in a blender and mix well. Add this mixture to the frying pan. Stir well on a low flame for 2-3 minutes.
Now take another frying pan over the gas oven and keep on a low flame. Add coconut or vegetable oil to it.
Sprinkle the mustard seeds in the oil and let them sprout. Now add the dry red chillies, urad dal, shallots, remaining coconut and curry leaves to it. Stir on a low flame for 2-3 minutes over a low flame and then turn off the gas oven
Take this mixture and spread it over the pumpkin curry.
Your pumpkin erissery is now ready to be served.
The main flavour in a pumpkin erissery comes from the fried coconut and curry leaves that is added to it at the last.
