Mathanga Erissery

Ingredients

¼ kg Mathanga (Pumpkin) cut in cubes

½ cup Soaked Beans or 1 cup canned Beans

1 cup Grated Coconut

2 Garlic

7 Shallots, 5 thinly sliced

½ tsp Cumin

4 Green Chilly

½ tsp Turmeric Powder

1 ½ cup Water

½ tsp Mustard Seeds

2 Dry Red Chilly broken

1 stem Curry Leaves

2 tbsp Oil

Directions

In a pressure cooker add mathanga, ¼ tsp turmeric powder, 2 green chilly, beans (if soaked, else if from can, keep it aside), salt and water.

Mix well and allow to cook in high heat for two whistle.

Meanwhile, blend ¾ cup of coconut, garlic, 2 shallots, 2 green chilly, cumin seeds and ½ tsp turmeric powder to a coarse mixture.

Once mathanga is cooked, smash it with a spatula and allow it boil.

Then add coconut paste and continue to cook for 10 minutes.

Meanwhile, in a pan heat oil and allow mustard to splatter.

Then add dry red chilly, curry leaves, shallots and ¼ cup coconut.

Fry seasoning until coconut start to turn brown.

Pour the seasoning on top of the cooked mathanga and rest the curry for 10 minutes covered.

Mathanga Erissery ready to serve.

Notes

If beans was not soaked for long, cook beans in pressure cooker for two whistle. Then cook along with mathanga for another two whistle.