MATHANGA ERISSERY (Kerala style Pumpkin Erissery)

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.