Kerala Style Sadya Special Mathanga Erissery

Ingredients

Red cow peas- 1 cup
Pumpkin - 2 cup
Shallots - 14 to 15 nos
Garlic - 8 to 9 nos
Green chilli - 4 or 5 nos
Grated coconut - 1 cup
Cumin seed - 1 tsp
Curry leaves - 2 to 3 sprigs
Turmeric powder - 1 tsp
Dry red chilli - 3 to 4 nos
Cumin seed - 1 tsp
Mustard seed - 1 tsp
Salt - 1 or 2 tsp
Oil - 1 or 2 tsp


Method
First, we have to wash the red cowpea.
Drain well and add the cowpeas to a cooking pan.
 Add enough water to the red cowpea pan
Then place the red cow peas pan on fire.
Add some salt and mix them well.
Cover and cook them well.
Then we have to cut the pumpkin and remove the seeds.
Then peel the outer skin and set it aside.
Wash them well and set them aside.
Then chopped the pumpkin into small cubes and keep aside.
After that, add the chopped pumpkin to the cowpea cooking pan. 
Cover and cook them well.
Then grind the green chilli ,cumin seeds into a fine paste.
Again, add grated coconut and turmeric powder to make a smooth paste.
Now add some shallots, grind the whole ingredients together, and keep aside.
Then remove the lid and check whether the pumpkin is cooked or not.
Roughly mashed the cooked pumpkin and red cow peas with a spatula.
Add the ground coconut paste mix to the pan.
Combine them well.
Add some salt and mix them well.
Cook for 4 to 5 minutes .
Remove from fire and set aside.
Heat oil in a pan, add mustard seeds, and allow them to sputter.
Add dry red chilli and saute them well.
Then, add the shallots and saute for few minutes.
Then add curry leaves and green chilli
Saute and fry them well.
Take the pan off the heat and pour the mixture into the pumpkin curry pan,mix them well.
Serve the tasty mathanga erissery with hot meals.



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