Pumpkin Curry / Mathanga Erissery

Pumpkin - 2 cup (remove the skin and seeds & cut into small cubes)

Shallots - 4

Garlic – 2 cloves

Green chilly - 1

Grated coconut - 1/2 cup

Cumin seeds - 1/2 tsp

Chilli powder – ½ tsp

Turmeric powder - ¼ tsp

For seasoning

Dry red chillies - 2

Curry leaves – 1 spring

Grated coconut – 1 tbsp

Mustard – 1 tsp

Salt – to taste

Oil – 1 tbsp

1. Cook pumpkin with enough water, turmeric powder, chilli powder and salt.

2. Smash it with a spoon and keep it aside.

3. Grind together coconut, 2 shallots, garlic, cumin seeds and green chilli into a paste.

4. Pour this into the mashed pumpkin and mix well and cook for 2 minutes.

5. Heat oil in a pan and add mustard, shallots, curry leaves, grated coconut and fry till the coconut turns brown.

6. Add it into the pumpkin curry and mix well.

Serve with rice.