Erissery

tamarinda's Note:

A traditional dish from Kerala, India. It makes a nice autumn dish for extra holiday pumpkin.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 1 cup fresh pumpkin , juliened
• ½ cup black-eyed peas
• ½ cup unsweetened dried shredded coconut
• 1 teaspoon black pepper
• 1 teaspoon turmeric powder
• 3 shallots
• 1 tablespoon oil
• 3 dried red chilies
• 1 teaspoon mustard seeds
• 1 sprig curry leaf

Directions:

1. Cook the black-eyed peas with salt and water in a pressure cooker, until just cooked and beans are still very firm.
2. Meanwhile, grind the coconut into a coarse paste.
3. Add pumpkin slices and coconut paste to beans. Simmer until tender.
4. Mash. Transfer to a serving bowl.
5. In a small pan, heat the oil. Add the mustard seeds. When the mustard seeds have popped, add the dry red chilis and curry leaves.
6. Garnish pumpkin dish with spices.
7. Serve with rice.