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Erissery

Servings - 2

INGREDIENTS
Grated coconut - 60 grams
Garlic - 2 teaspoons
Green chili - 2 teaspoons
Cumin seeds - 1 teaspoon
Water - 100 milliliters
Pumpkin - 500 grams
Water - 300 milliliters
Turmeric - 1/4 teaspoon
Salt - 1 teaspoon
Red chili - 1/2 teaspoon
Coconut oil - 1 tablespoon
Mustard seeds - 1 teaspoon
Dry red chili - 2
Curry leaves - 1 tablespoon
Grated coconut - 60 grams

PREPARATION
1. In a blender, add 60 grams grated coconut, 2 teaspoons garlic, 2 teaspoons green chili, 1 teaspoon cumin seeds, 100 milliliters water and blend it into a paste.
2. Take a heavy skillet, add 500 grams pumpkin, 300 milliliters water, 1/4 teaspoon turmeric, 1 teaspoon salt, 1/2 teaspoon red chili and mix it well.
3. Cover it with lid and cook for about 12 - 15 minutes on medium heat.
4. Open the lid and give it a nice stir.
5. Mash the pumpkin with the help of a food masher.
6. Then, add the prepared coconut paste and mix it well.
7. Again cover it with lid and cook for about 2 - 3 minutes.
8. Open the lid and give it a nice stir.
9. Remove it from heat and keep aside.
10. Heat 1 tablespoon coconut oil in a pan, add 1 teaspoon mustard seeds, 2 dry red chili, 1 tablespoon curry leaves and stir well.
11. Add 60 grams grated coconut and mix it well.
12. Cook for 5 - 6 minutes on medium heat or until it turns golden brown in color.
13. Add this in the pumpkin mixture and mix it well.
14. Serve hot.


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