Erissery

By Lakshmi-Srinivasan
Ingredients:

Red karamani - 1 cup
Red pumpkin - 1/4 kg
Fresh coconut - 1/4 cup (grated)
Cumin steds - 1/2 tsp
Whole red chillies - 3
Turmeric powder - 1/2 tsp
Chilli powder - 1 1/2 tsp
Mustard seeds, - 1/2 tsp
Oil - 2 tbsp
Curry leaves - 1 sprigs
Salt to taste

Method :

1. Grind coconut and cumin seeds into a paste.
2. Soak karamani overnight and drain it.
3. Peel red pumpkin and cut into 3 cm long pieces.
4. Cook the karamani with enough water in pressure cooker.
5. Heat oil in a pan and fry the ground paste till smells is good.
6. Add red pumpkin. chilli powder. turmeric powder. salt and enough water and cook tiII pumpkin soft.
7. Add boiled karamani mix gently.
8. For tempering. heat oil in a pan season with mustard seeds. when crackling. add chilIies and curry leaves. Stir for few seconds. add little grated coconut. Stir fry till golden colour and pour erissery. Serve hot.

Karamani = White kidney beans