Pumpkin erissery

Preparation Time

45 Cooking Time

30 Serves

4 Calories

614

The light sweetness of the pumpkins merging with the heat of the chilli flakes—the easiest variant of the erissery—absolutely delicious!

Ingredients

2 cups pumpkin diced

½ tsp turmeric powder

½ tsp chilli powder

A pinch of cumin seeds

½ cup grated coconut

2 dsp oil (Any oil, preferably coconut oil)

1 tsp mustard seed

2 dry red chillies, each cut into three

A few curry leaves

Preparation

Cook pumpkin pieces in a pressure cooker

Keep aside two spoons of grated coconut

Lightly grind coconut, turmeric powder, chilli powder and cumin seeds

Mash cooked pumpkin pieces with a ladle

Add salt and mix well

Add the ground masala, mix and take off the flame

Heat oil in a wok and when hot, add mustard seeds

When mustard seeds pop, add curry leaves, dry red chillies and the grated coconut that had been kept aside

When the coconut turns brown, add to the Erisseri and serve

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