Name: Erissery (Pumpkin curry) recipe by sweta biswal at BetterButter
Cook time: 20 min
Total time: 20 min
Yield: 3
Ingredients: 2 cups Pumpkin cubes; 1/2 cup grated Coconut; 2 pinch Jeera seeds; 2 garlic Cloves; 1 green Chili; 1 sprig Curry leaves; 2-3 Shallots (finely chopped); 1/3 Mustard seeds; 1 red Chili; 1/4 Turmeric; 2 tsp Oil; Salt to taste

ABOUT Erissery (Pumpkin curry) RECIPE

A lovely and staple Onam dish bursting with coconut flavour !!

Ingredients Serving: 3

2 cups Pumpkin cubes
1/2 cup grated Coconut
2 pinch Jeera seeds
2 garlic Cloves
1 green Chili
1 sprig Curry leaves
2-3 Shallots (finely chopped)
1/3 Mustard seeds
1 red Chili
1/4 Turmeric
2 tsp Oil
Salt to taste

Instructions

Add salt and turmeric to pumpkin cubes and cook till soft. Mash using spatula and set aside.
Add coconut, garlic, green chili, turmeric, pepper powder and jeera to a mixer jar and grind to smooth.
Add this to wok and cook on low for a minute.
In a pan heat 2 tbsp. of oil and drop in broken red chili and mustard seeds. Once mustard starts to splutter add in chopped shallots and curry leaves. Fry for a minute.
Now add 1 tbsp. of grated coconut and saute till onion and coconut turn brown.
Add mashed pumpkin to this and combine.

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