Manthanga Erissery

Pumpkin erissery or Manthanga erissery is made from pumpkin and red cowpea beans. I love Mom's erissery with red rice and curd. Erissery, made from vegetables and pulses is an integral part of Kerala sadya. 

Pumpkin - 3 cups (skin,seeds removed and diced)
Red cowpea beans - 1/2 cup
Water - 1 and 1/2 cup

For masala,
Green chili - 2
Grated coconut - 1/2 cup
Cumin - 1/4 tsp
Turmeric powder - 1/4 tsp
Small onions - 1
Salt

For seasoning,
Olive oil - 1/2 Tbsp
Grated coconut - 1/2 cup
Mustard - 1/4 tsp
Red chili - 1, small
Small onion - 1, cut into small pieces
Curry leaf - 5 or 6

Cook pumpkin in 1 and 1/2 cup water until it softens.

Separately cook beans in water. Strain. Combine cooked pumpkin and beans.

Grind masala ingredients to a paste. Add masala to cooked pumpkin and beans mix.

In a separate saucepan, warm oil. Add mustard. Add onion, curry leaves, red chili. Saute till onion becomes brown. Add grated coconut. Fry mixture until it becomes golden brown.

Add this seasoning to pumpkin and combine evenly.

Recipe from Mom