Pumpkin and red beans in grated coconut gravy/Mathanga Erissery

Ingredients:

Red Pumpkin – 2 cups

Red Beans – 1 cup

Grated Coconut - 1 cup

Shallots – 3 Nos

Green Chillies – 2

Red Chilly Powder – 1 tsp

Turmeric powder – ¼ tsp

Garlic pods – 3

Cumin Seeds – 1 tsp

Mustard seeds – 1 tsp

Dry Red Chilly – 2 nos

Curry Leaves – a handful

Method:

Soak the red beans in water for at least 4 hrs. Pressure cook the red beans with red chilly powder, turmeric powder, salt and required water for 4-5 whistles.

Microwave the pumpkin for 9 minutes with little salt and mash them a little once they are soft.

Grind grated Coconut, Shallots, Green Chillies, and cumin seeds.

 Mix the pumpkin pieces with the red beans. After 5 minutes add the grated coconut paste and mix well.

In a small pan take a tbsp of coconut oil. Once it’s hot add the mustard seeds, dry red chili and curry leaves, once they are done add them to the pumpkin red beans mixture. Taste for salt, add in if required.

The yummy pumpkin red beans in coconut gravy is ready to be served with Steaming rice  .

Hope you try this recipe.

Have fun!! Enjoyyy cooking!