Onam 2014: Mathanga erissery (pumpkin curry) recipe

Ingredients

• 3 cups Pumpkin/Mathanga


• 5 Green cold (chopped)


• ½ tsp Turmeric powder


• 4 Small onion(shallots) chopped


• ¼ tsp Cumin seeds


• ½ crater Grated coconut


• ¼ tsp Mustard seeds


• 2 fibre Curry leaves


• 2 cups Water


• 2 tsp Coconut oil


• Salt to taste


• 2 Dry red chilly

 Method:

• Peel a skin and clout a pumpkin or mathanga into middle distance pieces. Clean with water.


• Cook pumpkin with turmeric powder,1 1/2 crater of water, immature cold and salt. When it is baked well, crush it.


• Grind together grated coconut, cumin seeds, tiny onion with 1/2 crater of water.


• Add a coconut pulp to crushed pumpkin, brew good and prepare on low fire for 5 minutes.


• Heat a pan, supplement 2 tsp of coconut oil and burst mustard seeds and curry leaves and dry red chilly.


• Pour this over a baked pumpkin.


• Tasty mathanga or pumpkin erissery is prepared served with rice

Picture for illustration only

Image source: Getty Images

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Onam 2014: Mathanga erissery (pumpkin curry) recipe