Mathanga/Pumpkin Erissery

Ingredients

• Black-eyed beans/Van payar - 1/2 cup
• Pumpkin - 2 cups  (cut into cubes)
• Grated coconut - 1/4 cup
• Cumin seeds - 1 tsp
• Green Chilly - 2 - 3 nos
• Turmeric powder - 1/4 tsp
• Chilly powder - 1.5 tsp

Preparation

1.Soak black-eyed beans in water for an hour. Pressure cook them for 2 whistles.

2.After opening the lid, add pumpkin cubes, along with salt, turmeric powder and chilly powder. Cook again for a whistle.

3.Grind together coconut, cumin seeds and green chilly.  Add it to the above cooked pumpkin and simmer for 5 mins.

4.Heat oil in a pan, splutter mustard followed by red chillies and curry leaves.

5.Add 2tbsp grated coconut and fry, till it turns brown.  Add the above seasoning into the curry and mix well.