Wednesday, March 11, 2009

Erisseri (Pumpkin with oriental beans)

serves 4


2 cups-Diced pumpkin
½ cup-Red chori or oriental beans
1 tsp -Red chilly powder
½ tsp-Turmeric powder
2 tbsp-Grated coconut
1 or 2 -Green chillies
2 or 3 -Red pearl onions
½ tsp-Cumin seeds
A few-Curry leaves
A few-Whole red chillies
2 tbsp-Grated coconut for seasoning
1 tsp-Mustard seeds
To taste-Salt
1 tsp-Oil

1. Cook red beans with salt and enough water.
2. Cook pumpkin with red chilly powder, turmeric and salt.
3. Mix cooked beans and pumpkin.
4. Grind coconut with green chillies,cumin and pearl onion.
5 Add the ground mixture into the cooked mixture.
6. Cook for 2 minutes. Make sure not to boil.
7.Heat oil in a pan.
8. Splutter mustard seeds followed by red chillies and curry leaves.
9.Add grated coconut in to the seasoning and saute until the coconut becomes brown.
10. Pour this seasoning into the cooked pumkin curry and mix well.

You can also grind a piece of garlic, if you are a garlic lover!
You can also use any of your favorite vegetables for this curry.


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