Mathanga Erissery

Ingredients

Pumpkin(diced) – 1 ½ cup
Grated coconut -1 cup
Grated coconut -2 tsp (for frying)
Red chillies – 2 or 3
Turmeric powder – ½ tsp
Garlic cloves -2
Ginger (chopped) -1 tsp
Cumin seeds – 1tsp
Shallots – 4 (chopped)
Mustard seeds -1 tsp
Cooking oil
Curry leaves

Directions

1. Cook diced pumpkin with salt, adding a cup of water. When it is cooked, mash well using a wooden spoon.
2. Grind the coconut, dried red chillies, turmeric powder, garlic and cumin seeds.
3. Heat oil in a vessel, add mustard seeds, allow to splutter. Add the shallots and curry leaves and sauté for a minute.
4. Stir in the mashed pumpkin. Add the coconut paste and mix well.
5. Heat oil in another pan, add chopped ginger and grated coconut. Fry till it becomes light brown.
6. Pour over the erissery and serve hot.