MATHANGA (Pumpkin) ERISERRY RECIPE
Chef Name: Chef Ramachandran | Master Chef – Glass Kitchen &Bar, Holiday Inn Racecourse
Serves: 05 pax
Total Time: 45 mins
| Ingredients | Quantity | Unit |
| RED PUMKIN | 200 | gm |
| RED KIDNEY BEANS | 100 | gm |
| COCONUT | 2 | NO |
| CURRY LEAVES | 15 | gm |
| RED CHILLY POWDER | 1 | SPOON |
| WATER | 3 | CUP |
| DRY CHILLY | 1 | NO |
| MUSTARD SEEDS | 1 | SPOON |
| COCONUT OIL | 3 | SPOON |
| SALT | As required |
For Tempering
5 tablespoon grated coconut
6 leaves curry leaves
1 teaspoon mustard seeds
2 tablespoon coconut oil
1 teaspoon red chilli powder
Preparation:
Soak the red kidney beans overnight before cooking them. Now, take a pressure cooker and add the red beans in it along with salt, turmeric, water, and red chilli powder. Close the lid and place the cooker on medium flame and cook until you hear 4-5 whistles, turn off the flame and wait a little before opening the lid. Chop the pumpkin into small cubes and add them to the cooker, and place on medium flame again. Make sure you don’t cover it with the lid. Chop the onions and green chillies in a bowl. Take a grinder and add the grated coconut, green chillies, onions, and cumin seeds along with a little water to make a fine and smooth paste. Add this coconut paste to the pressure cooker and stir to mix everything well. Take a pan and heat coconut oil in it over medium flame. When the oil is hot enough, add mustard seeds, curry leaves, dry red chilli along with grated coconut and stir fry until the mixture turns brownish. Add this tempering along with salt to the pumpkin and mix well. Cook uncovered and stir occasionally for 10 minutes. Your Erissery is ready to serve. Tastes best with rice.
