SouthIndian Recipe: Pumpkin Errissery

1. Pumpkin (cut into small pieces) – ¼ kg
2. Black-eyed beans (Vanpayar) – ¼ cup
3. Grated coconut – 2 handfuls
4. Chilly powder– ¼ tbsp
5. Turmeric powder – a pinch
6. Green chilly (split the edge) – 2 no
7. Garlic pods – 2 no
8. Dry red chilly – 2 no
9. Curry leaves – a few
10. Mustard seeds – a few
11. Salt – enough
12. Oil – 2 tbsp

1. Pressure cook black-eyed beans by adding enough water and keep aside.
2. Roughly grind one hand full of grated coconut, chilly powder, turmeric powder, green chillies and garlic.
3. Cook this mixture along with pumpkin and salt by adding ¼ cup water.
4. When the pumpkin became tender add the cooked beans and mix.
5. In a frying pan roast the remaining coconut till its golden brown.
6. Add this to the curry and mix well.
7. Heat oil in a pan and splutter mustard seeds.
8. Add curry leaves and dry chillies and roast.
9. Add these seasonings to the curry.