Pumpkin and Red Beans Curry

 Pumpkin and Red Beans Curry(Mathanga Erisseri)

Erissery is a good accompaniment with  steamed rice.The consistency of this dish is  thick .

Ingredients & Measurements Used

•  1 cup (diced) Yellow Pumpkin
  
   
•  1/2 cup Red  beans  
  
•  1/4 tsp Turmeric powder 
  
• 1/2 tsp Red chili powder
  
•  Salt to taste
• 1 1/2 cup water
• 1-2 (Optional) Shallots 
  
• 3-4 Green Chilies 
  
    
• 1/2 cup Grated Coconut
  
   
• 1/2 tsp Cumin Seeds  
  

For seasoning

• 2-3 Dry Red Chilies 
  
• 6-7 Curry leaves  
  
• 1 tsp grated coconut
• 1 tsp Mustard seeds
  
   
• 1 tsp Coconut Oil
  

Method

1.  Soak the red beans overnight or for at least 4-5 hours.
2. Cook the beans with enough water, red chilly powder, turmeric powder and salt in a pot.
3. Add  the pumpkin pieces into it  and cook till the pumpkin turns to soft and tender.
4. Grind grated coconut, cumin seeds, green chilies and shallots with little water to coarse smooth paste .
5.  Add this  coconut paste into the cooking pumpkin and red beans curry and mix well and cook for another 3-4 minutes and switch off the flame.
6.  Heat a tsp of oil in a pan , add mustard seeds, when it starts to splutter, add dry red chilies,grated coconut and curry leaves and saute until coconut becomes golden.
7. Pour this tempering   over the curry and  mix well.
8. Transfer the prepared curry into a serving bowl.