Mathanga Vellapayar Erissery / Pumpkin - Black Eyed Beans Erissery

Ingredients:

2 cups pumpkin, peeled and chopped into cubes

1/2 cup black eyed beans / vellapayar

1 cup + 1/2 cup grated coconut

1/4 tsp + 1/4 tsp turmeric powder

1/2 tsp chilli powder

1/2 tsp pepper powder

1 tsp cumin seeds

3 garlic cloves

3 green chillies

salt to taste

2 sprig curry leaves

3 dry red chillies

1 tsp mustard seeds

2 tbsp coconut oil

Preparation:

1. Soak black eyed beans 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 cup grated coconut, 1/4 tsp turmeric powder, garlic, cumin seeds, green chillies and few curry leaves to a coarse mixture and keep it aside.
3. In a pan, add chopped pumpkin, chilli powder, 1/4 tsp turmeric powder, pepper powder, salt and 1 cup of water and cook till done.
4. Then add cooked black eyed beans and the ground coconut paste and mix well.
5. Add hot water if it is very thick and bring to a boil and cook for 4-5 minutes over low flame till the raw smell goes. Adjust the salt and switch off the flame.
6. Heat oil in another pan and splutter mustard seeds.
7. Add dry red chillies, curry leaves and 1/2 cup grated coconut and fry till coconut turns brown in colour.
8. Switch off the flame and pour this tempering over the erissery.
9. Keep it covered for 10 minutes and then mix well and serve with rice…