Erissery - Yellow Pumpkin and black eyed peas

Ingredients

    Yellow Pumpkin/Mathanga– 1 cup

    Black eyed peas or vanpayar – 1/2 cup

    Green chillies – 3

    Chili powder – 1/4 tsp 

    Turmeric powder – 1/2 tsp

To Grind: 

    Grated coconut – 1 cup 

    Garlic – 1  small pods

    Black pepper corns – 5-6

    Cumin seeds – 1/4 tsp

 For Tempering:

    Grated coconut -1 tbsp 

    Dry red chilies – 4-5

    Ginger chopped - 1 tsp

    Mustard seeds – 1/4 tsp

    Curry leaves – 2 sprig

    Coconut Oil – 1 tsp

    Salt  – to taste

Preparation

   Soak the black eyed peas or vanpayar overnight. Pressure cook the the peas with salt and turmeric powder till  it soft. Add the pumpkin, chili powder, sliced green chillies and enough water to cook the pumpkin.Meanwhile grind  the coconut, garlic, black pepper corns and cumin seeds into a fine paste adding water if needed.When the pumpkin turn soft and tender mash the peas and pumpkin with a spatula, just mash it dont make it to a fine paste :). Add the ground coconut paste to it and mix well.In a frying pan heat oil, splutter mustard seeds, add the dry red chili , curry leaves,chopped ginger and a tablesppon of grated coconut. Roast all this till it turns deep brown. Pour this over the erissery. Serve warm with rice..

Courtesy - My Mother in Law