Mathanga Vanpayar Erissery / Pumpkin & Red beans curry

Yum

Ingredients:

1/2 cup      -   Vanpayar cooked partially with salt

500           -    Pumpkin diced

1               -    Green chilli sliced

1/4 tsp.      -   Turmeric powder

Salt to taste

For Grinding:

1/2 cup-Grated coconut 

1/2 tsp.-Cumin seeds  

2-Green chili 

a pinch Turmeric powder 

For tempering :

2 Tbsp.-Grated coconut 

1/2 tsp.-Mustard seeds 

2-Dried red chiles 

Curry leaves

Method:

1. Cook Pumpkin pieces with chilli , turmeric and salt to taste with enough water to cover it until soft enough to mash with a spoon.
2. Grind all the ingredients under grinding to a coarse paste.
3. Transfer the paste to the cooked pumpkin. Add the precooked red beans to it and simmer for 4-5 minutes or until it is well heated through. Add more water if too thick.
4. Heat oil in a pan and add mustard seeds. When they pop up add dried red chillies , curry leaves and fry for few seconds . Add grated coconut in low flame and fry till golden brown and pour over the pumpkin erissery and serve .(I added few finely sliced shallots to the tempering)