Mathanga vanpayar erissery / Pumpkin red beans erissery


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 Ingredients

1) Pumpkin/mathanga sliced – 1/2
2. Red beans/Vanpayar – 150 g

INGREDIENTS 3
3. Chilli powder – 1/2 tsp
    Turmeric powder – 1/2 tsp
    Green chilly slit – 2
    Salt – as needed

INGREDIENTS 4 (TO GRIND)
4. Grated coconut – 1/2 of a coconut
    Cumin seeds – 1/2 tsp
    Garlic – 1 clove

Tempering
5. Grated coconut – 1/2 of a coconut
    Mustard seeds – 2 tsp
    Curry leaves – 2 sprigs
   Dried red chillies – 2

6. Oil – 1-1/2 tsp

Heat oil in a pan and add mustard seeds. When they pop up, add curry leaves, dried

Cook vanpayar till tenderred chillies, and  with salt. Add diced pumpkin and 3rd ingredients and cook well. Once it is cooked, add 4th ingredients, which are ground well. Transfer from the stove when it is cooked.

Heat oil in a pan and add mustard seeds. When they pop up, add curry leaves, dried fry for 30 seconds

. Add grated coconut
in low flame and fry till golden brown. Pour half of the fried coconut
mixture to the curry and stir well. Reserve the other half to be poured
above the curry before serving.

7 thoughts on “Mathanga vanpayar erissery / Pumpkin red beans erissery”

  1. Awesome erissery…..

    Thanx 4 d visit at my daughters blog and thanx a lot for the advice…..Surely it will be guidance for me to help her in the work….thanx dear

    Reply

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