Pumpkin Curry ( Mathanga Erisseri )

Pumpkin ( Mathanga Erisseri ) Curry

A tasty gravy dish in Kerala cuisine ( also Konkani cuisine of Cochin GSB ), goes well with rice.

Serves: 2 - 3

You will need

200 g pumpkin, cut into cubes
1 cup ( 100 ml ) water
1 small piece kudampuli ( for sour taste, darmbyasole )
1/2 teaspoon salt

For coconut paste:

1 cup ( 125 g ) grated coconut
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1/2 teaspoon pepper powder
1 teaspoon coriander powder
2 tablespoon water
Extra 1/4 cup water

Make a smooth paste of above ingredients in a mixer or blender.

For seasoning:

2 teaspoon cooking oil
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds ( jeera )
1 spring curry leaves

Method

Boil pumpkin pieces on a medium heat with 1 cup water, salt and kudampuli ( darmbyasole ). Cook till 3/4 done.

Add coconut paste, adjust with 1/4 cup water ( if required ) and salt to taste, mix well and boil again on a low to medium heat for 8 - 10 minutes or until done / coconut paste well mixed with pumpkin pieces and gravy slightly thickens. Switch off the heat.

For seasoning:

Heat oil in a frying pan. Add mustard seeds. When they begin to pop, add cumin seeds ( jeera ) and fry for 1 minute. Add curry leaves and stir for 2 minutes. Pour the seasoning over pumpkin curry and serve with rice.