1) Pumpkin (Mathanga)  – 1 cup
2) Grated Coconut – 5 tbsp
3) Cumin seeds – A pinch
4) Dry red chilly – 1 no
5) Red chilly powder – 1 tsp
6) Turmeric – 1 tsp

For seasoning:

Coconut oil – 1 tbsp
Grated coconut – 1/2 cup
Mustard seeds – A pinch
Dry red chilly  – 3 no
Curry leaves – 1 sprig

Dry Mathanga Erissery

Cooking method:

Grind together grated coconut, cumin seeds and dry red chilly into a paste.
Cook pumpkin along with salt , red chilly powder, turmeric powder and water, until half done.
Add the ground paste and cook well.
Remove from fire.
Heat coconut oil in  a pan.
Add the mustard seeds, curry leaves and red chilly.
When it starts to splutter, add the grated coconut and fry it until it turns brown.Make sure coconut doesn’t get burnt.
Add the seasoning to the cooked vegetable and mix well.

Seasoning gives Erissery a nice aroma. Serve with hot rice

Mathanga Erissery Curry

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