Preparation time: 15 minutes
Cooking time: 20 mins
Serves: 3
Ingredients
250 gms pumpkin
250 gms raw banana
½ tsp black pepper powder
¼ tsp turmeric Powder
½ tsp red chilli powder
1 sprig of curry leaves
400 ml of water
Curry base – to be ground
¾ cup grated coconut
2 green chillies
2 cloves of garlic
½ tsp whole cumin
3-4 tbsp water
Tempering
2 tbsp coconut oil
½ tsp of mustard seeds
4 shallots (chopped)
3 dried red chillies
¼ cup of grated coconut
1 sprig of curry leaves
Method
Step: 1
Wash the pumpkin. Peel and de-seed fully. Chop into bite-sized pieces and keep aside.
Step: 2
Wash the raw Banana and scrape off the green skin. Chop into cubes, immerse in water and keep aside
Step: 3
In a thick pan cook the pumpkin and raw banana with Turmeric powder, Pepper powder and chilli powder, in 400 ml of water.
Step: 4
Cover the pan and cook the vegetables well.
Step: 5
Meanwhile, coarsely grind the ingredients for the curry base and keep aside.
Step: 6
When the vegetables are cooked well, smash them roughly with the back of a spoon.
Step: 7
Add the coconut paste and mix well. Add salt for taste and a sprig of curry leaves. Cook for 2 to 3 minutes until the raw smell of the coconut subsides. Then switch off the flame. (If the curry is too thick adjust add a few spoonfuls of hot water and boil for a few minutes)
Step: 8
Heat 2 tablespoons of coconut oil in a pan. Add mustard seeds and allow to splutter. Add chopped shallots, dried red chillies and sauté until the shallots turn light golden brown.
Step: 9
Add the grated coconut kept aside for tempering and a sprig of curry leaves. Roast the coconut until it turns brown
Step: 10
Pour this over the curry. Erissery is ready. Serve hot
Notes: Keeping the cut banana pieces in water avoids discolouring. Any cooking oil will do but coconut oil lends an authentic taste.
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