Mathanga Erissery

Ingredients 

• 250 grams red pumpkin, cut into ½ inch cubes
• 1/4 cup split pigeon pea, soaked
• 2 tablespoons oil
• 1/2 tablespoon mustard seeds
• 2 dried red chillies, halved
• 10-12 curry leaves
• 1 small onion, chopped

Paste

• 1/2 cup scraped coconut 
• 2 dried red chillies
• 1/2 teaspoon cumin seeds
• 3 garlic cloves 
• Salt to taste

Method

1. Drain and boil the split pigeon peas in one and three-fourth cup of water till tender. Alternatively pressure cook. Cool and mash with a wooden ladle till smooth.
2. Heat the oil in a pan, add the mustard seeds. When they splutter add the red chillies, curry leaves and onion and sauté till lightly browned.
3. Add the pumpkin pieces and stir. Cover and cook on medium heat till the pumpkin is done but firm.
4. Add the pigeon peas, ground mixture and salt and mix well. Simmer for two to three minutes. Serve hot.

Nutrition Info