Friday, January 21, 2011

pumpkin and beans curry (erissery)

Pumpkin curry (erissery)

Black eyed/Red Beans – 1 Cup
Pumpkin (chopped into medium pieces) – 1 cups (I used Yellowish Orange variety of Pumpkins)
Turmeric – 1/4 tsp
Salt – to taste
Water – as required
Turmeric Powder – A pinch
onion -medium
tomotoes -medium
For Grinding
Grated Coconut – 1 cup
Jeera (Cumin) – 1/4 tsp
Green Chillies – 5 or 6
Pepper corns – 5 to 10
For Seasoning
Oil – 1 tbsp
Mustard Seeds – 1/2 tsp
Dry Red Chillies – 4
Curry Leaves – A sprig


Soak the red beans in water overnight or for atleast 4 hours.
Grind the grated coconut and other ingredients to a smooth paste and keep aside.
Pressure cook the black eyed  beans in water (add water so as to cover the beans) with 1/4 tsp turmeric powder and salt for around 15 minutes on medium heat. It should be half cooked and not mushy.
Add the cubed pumpkin pieces ,onion,tomotoes and continue to pressure cook on medium flame for 1  whistles.Open the lid and transfer the contents into a big pan. 
You can leave a few chunky pieces if you like.
Add the ground coconut paste and cook for 5-7 minutes on medium heat.
Heat 1 tbsp of oil in a pan and splutter mustard seeds. , dry red chillies and curry leaves.
Pour the seasoning over the curry and gently mix everything.

Happy cooking

No comments:

Post a Comment