Mathanga Erissery

Ingredients:

Mathanga/Pumpkin - 1 1/2 cups , diced
Vanpayar - 1/2 cup
Turmeric powder - 1/2 tsp
Salt to taste
Water - 2 cups

To Grind
Grated Coconut - 1/2 cup
Dried red chilly - 4-5
Cumin seeds - 1/2 tsp

To temper
Coconut oil - 2 tsp
Mustard seeds - 1/2 tsp
Dry red chilly - 2
Curry leaves - 1 sprig
Grated coconut - 4 tbsp

Method:

1. Soak vanpayar over night or for 6-8 hrs. Then pressure cook it with just enough water for 3-4 whistles.
2. Cook mathanga/pumpkin with salt and turmeric powder in around 2 cups of water.
3. Grind the ingredients under 'To grind' to a smooth paste with just enough water.
4. Once the pumpkin is cooked, mash it slightly with the back of the laddle. Then add the cooked vanpayar and coconut paste to it. Cook it together for 2 minutes.
5. In a fry pan, heat oil and add the mustard seeds  and dry red chilly. When the mustard seeds splutter add curry leaves and grated coconut.  Fry the coconut in medium flame till golden brown.
Add this tempering to the curry and mix well.

Serve hot with rice!