Pumpkin simmered in a coconut gravy and tempered with fried coconut
Servings 4
Prep Time 15 minutesmins
Cook Time 15 minutesmins
Total Time 30 minutesmins
Ingredients
Pumpkin - 400 gmscut into small cubes
Turmeric powder - 1/4 tsp
Salt - to taste
Coconut - 1 cup + 1/4 cup
Coconut oil - 1 tsp
Dried red chillies - 2
Cumin seeds / Jeera - 1/2 tsp
To temper
Coconut oil - 2 tsp
Mustard seeds - 1 tsp
Split urad dal - 1 tsp
Dried red chillies - 1halved
Curry leaves - few
Instructions
In a pan heat oil add the 1/4 cup coconut and fry till red. Set aside. In the same pan, fry the red chillies for few seconds and set aside.
Grind together 1 cup coconut, red chillies, jeera and 1 tbsp of the fried coconut to a smooth paste adding little water. Set aside.
In a vessel add pumpkin, turmeric powder, salt and 1/2 cup water. Cook till the pumpkin becomes soft.
Once the pumpkin is cooked, add the ground coconut paste and gently combine. It is fine if some of the pumpkin pieces get mashed up.
Cook for 5-6 minutes and then remove from heat. The consistency should be neither too watery nor too dry.
In a pan heat oil and add mustard seeds. When it crackles add urad dal, curry leaves and the remaining fried coconut. Pour this tempering over the erissery.