Ingredients:

1/2 cup vanpayar / red beans

1 cup kumbalanga/ ashgourd, cubed

1/4 cup + 2 tbsp grated coconut

1/4 tsp turmeric powder

3 garlic cloves

1 green chilli

1/2 tsp chilli powder

1/2 tsp cumin seeds

salt to taste

1 tsp mustard seeds

3 shallots, sliced

3 dry red chillies

1 sprig curry leaves

1 tbsp coconut oil

Preparation:

1. Soak vanpayar in water for 1 hour and then cook in pressure cooker adding enough water and salt for 3-4 whistles. Drain the water and keep it aside.
2. Grind together 1/4 cup grated coconut, turmeric powder, garlic, green chilli, chilli powder and cumin seeds to a coarse mixture and keep it aside.
3. In a pan, add kumbalanga pieces and cook it adding enough water. When cooked, lightly mash it and add coconut mixture and mix well.
4. Add cooked vanpayar to this and mix well. Add little water and salt, mix well and boil well till the raw smell goes.
5. Heat coconut oil in a pan and splutter mustard seeds. Add shallots, dry red chillies , 2 tbsp grated coconut and curry leaves and roast well till brown.
6. Add this to the erissery and mix well. Serve with rice...