Thursday 3 May 2018

MATHANGA ERISSERY (Kerala style Pumpkin Erissery)


Van Payar (Red Lobia)    --  ¼ cup
Pumpkin                            --   ½ kg
Grated coconut                --   1 cup
Garlic flakes                      --  2 to 3
Red chillies                        --  5 to 6
Jeera                                   --  ¼ tsp
Turmeric powder             --  ¼ tsp
Mustard seeds                  --  1 tsp
Curry leaves                      --  few
Salt to taste


Soak lobia overnight, then pressure cook it for 2-3 whistles and keep aside.  Cut pumpkin into small pieces, add turmeric powder and salt, pressure cook for one whistle.   
Take ½ cup of grated coconut, garlic, jeera and red chillies into paste.  Add this masala to cooked pumpkin and lobia.  Boil it for few minutes.  Meanwile, dry roast ½ cup of grated coconut, sprinkle roasted coconut over the curry and give thadka of custard and curry leaves.
Yummy mathanga erissery ready.

No comments:

Post a Comment