3 cup Pumpkin/Mathanga diced
1 cup Grated coconut (grinding)
½ cup Grated coconut (for frying)
8 Green chillies
½ tsp Turmeric powder
1/2 tsp Cumin seeds
1 tsp 5-6 Small onion / shallots chopped
4 dried red chillies
Mustard seeds,
Curry leaves
Directions
Cook diced mathanga with salt, adding 1 cup of water , until cooked (2 whistles) through. Mash it well using a spoon. Grind 1 cup of grated coconut, green chillies, 1/2 tsp of turmeric powder, and cumin seeds to a paste. Heat oil in a cooking vessel and add mustard seeds. when they pop up add dried red chillies, chopped shallots and Curry leaves and sauté it for a minute. Stir in the mashed mathanga/Pumpkin and combine it well. Add the coconut paste and mix thoroughly with mathanga .Heat a tsp of oil in a pan and fry chopped ginger (optional) and 2 tsp of grated coconut. Fry till they turn brown,Be sure not to burn it. Pour this over the erissery and serve with rice.
