Pumpkin Erissery

Ingredients

Vegetables/Legumes: 

Pumpkin – 150 grams, 3-4 Indian shallots (small red onions), 1 or 2 Green chilies (optional). Grated coconut (one cup).  Curry leaves. Black eyed beans (150 grams).

Soak the black-eyed beans in water for at least 6 hours.

Cut the pumpkin into 2-inch-long pieces. Slice two shallots (keep the other two with skin removed). Longitudinally cut the green chilies.

Spices:

Turmeric powder (half teaspoon), red chili powder (1 teaspoon). Mustard seeds (1 teaspoon), cumin seeds (half teaspoon), dried red chilies (2) 

Others:

Coconut oil, Salt.

Cooking process:

Add the drained black-eyed peas with to a pot (or pressure cooker) with warm water, and cook them. When the peas are half cooked (1 whistle in Indian pressure cooker), add pumpkin along with turmeric powder, red chili powder, a few curry leaves, salt and optional green chilies (if you want it spicier). Cook until the peas are soft (not too mushy. Let it preserve its structure) (1 more whistle in an Indian pressure cooker).

Thickening agent:

In a mixer or pestle and mortar add cumin seeds shallots and half cup of grated coconut with a little bit of water. Grind well until a paste is formed. Add this to the pot with black-eyed peas and pumpkin and let it cook on low heat for 3 to 5 minutes.

Slow-roasted coconut flavoring:

In a small pan, heat one tablespoon of coconut oil, add mustard seeds, and let them explode. Add curry leaves. After the explosion is over, add the sliced shallots into it, and slowly roast. Add the red chilies cut into halves to it. Don’t let them turn black. Add the remaining half cup of grated coconut into it. Slowly roast the coconut until it turns golden brown(10 to 15 minutes) on low heat. Turn off the stove and add this slow-roasted coconut flavoring agent to the pot.

Slow roasted coconut gives a unique flavor and a bite to the Erissery.   

Pumpkin Erisery is ready! 

Serving:

Great combo with rice with thicker outer coating (like Parboiled, Matta rice).