Padavalanga Vanpayar Erissery / Snake Gourd - Red Beans Erissery

Ingredients:

1 small snake gourd / padavalanga ( 2 cups), chopped into small pieces

1 cup vanpayar / red beans / red cow peas

1 cup + 2 tbsp grated coconut

1/2 tsp + 1/2 tsp turmeric powder

1 garlic clove

2 shallots

3 green chillies

1/4-1/2 tsp chilli powder

1/2 tsp cumin seeds

salt to taste

1 tsp mustard seeds

1 sprig curry leaves

2-3 dry red chillies

1 1/2 tbsp oil

Preparation:

1. Soak vanpayar in water for 5-6 hours and pressure cook it by adding enough water and salt. Drain the water and keep it aside.
2. Grind together 1 cup grated coconut, 1/2 tsp turmeric powder, chilli powder, garlic, shallots, 1 green chilli and cumin seeds to a coarse mixture adding little water and keep it aside.
3. In a pan, add chopped snake gourd, 2 slit green chillies, 1/2 tsp turmeric powder and salt and cook adding enough water.
4. Add cooked vanpayar into this and mix well and bring to a boil.
5. Then add the ground coconut mixture and mix well. Add more water if needed and adjust the salt.
6. Cook for 4-5 minutes over low flame and switch off the flame.
7. Heat oil in a small pan and splutter mustard seeds.
8. Add dry red chillies, curry leaves and 2 tbsp grated coconut and fry till coconut turns brown in colour.
9. Add this tempering over the curry and mix well. Serve with rice...