Ingredients
Van Payar (Red Lobia) -- ¼ cup
Pumpkin
-- ½ kg
Grated coconut
-- 1 cup
Garlic flakes
-- 2 to 3
Red chillies
-- 5 to 6
Jeera
-- ¼ tsp
Turmeric powder -- ¼ tsp
Mustard seeds
-- 1 tsp
Curry leaves
-- few
Salt to taste
Method
Soak lobia overnight, then pressure cook it for 2-3 whistles and keep
aside. Cut pumpkin into small pieces,
add turmeric powder and salt, pressure cook for one whistle.
Take ½ cup of grated coconut, garlic, jeera and red chillies into
paste. Add this masala to cooked pumpkin
and lobia. Boil it for few minutes. Meanwile, dry roast ½ cup of grated coconut,
sprinkle roasted coconut over the curry and give thadka of custard and curry
leaves.
Yummy mathanga erissery ready.
