Erissery

🛒 Ingredients

• Pumpkin (cubed) 75 g · 20 kcal
• Cooked Cowpeas (Black-eyed peas) 65 g · 75 kcal
• Grated Coconut 20 g · 71 kcal
• Coconut Oil 7 g · 68 kcal
• Green Chili 3 g · 1 kcal
• Cumin Seeds 1 g · 4 kcal
• Turmeric Powder 1 g · 3 kcal
• Garlic 2 g · 3 kcal
• Curry Leaves 1 g · 1 kcal
• Mustard Seeds 1 g · 5 kcal
• Dry Red Chilies 1 g · 3 kcal
• Water 20 g · 0 kcal

👨‍🍳 Instructions

1. Cook the cowpeas until tender; drain and set aside. In a pot, combine cubed pumpkin, turmeric powder, salt, and enough water to just cover the pumpkin; cook until tender but not mushy.
2. Meanwhile, grind grated coconut, green chili, cumin seeds, and garlic with a little water to a smooth paste. Add this paste to the cooked pumpkin along with the cooked cowpeas.
3. Mix well and bring to a gentle simmer for 5-7 minutes, allowing the flavors to meld and the gravy to thicken slightly. Adjust seasoning as needed.
4. For tempering, heat coconut oil in a small pan. Add mustard seeds and let them splutter. Then add dry red chilies and curry leaves; sauté briefly until fragrant.
5. Pour the tempering over the Erissery. Stir gently and serve hot with rice.