Mathanga Erissery/Pumpkin curry

Pumpkin/mathanga erissery is one of our favourite weekend dishes. Erissery is one of the traditional kerala dishes and can be prepared with many other vegetables too like yam, raw plantain etc. It is very tasty and easy to make.

 You need

1. Pumpkin/Mathanga -  1 small
2. Grated coconut - 1/2 of one coconut
3. Garlic - 1 clove 
4. Green chilli - 3
5. Cumin seeds - 1/2 tsp
6. Turmeric powder - 1/2 tsp
7. Salt to taste
8. Water - 1 and 1/2 cups

for tempering

• Oil - 2 tsp
• Mustard seeds - 1 tsp
• Shallots - 3 (sliced)
• Grated coconut - 1 tbsp

Method

• Remove the skin and seeds of pumpkin. Wash and cut into small pieces. 
• Put the pieces in a pressure cooker with 1 cup of water and cook for 3 whistles or until well cooked. 
• Meanwhile grind all ingredients from 2 to 7 adding water to get a very smooth paste.
• When the pressure of cooker is relieved entirely open it and smash the pieces well. 
• Add the coconut paste into it and cook on low flame for 5 minutes

For tempering

• Heat oil in a pan
• Add mustard seeds when oil is hot. 
• When it starts spluttering, add sliced shallots, dry red chillies and grated coconut.
• Saute until brown.

Pour over the curry. Enjoy with rice