Yellow Pumpkin erissery (Mathanga erissery)

INGREDIENTS

Black eyed beans  -  1/2 cup
Yellow pumpkin (Mathanga)  -  3 cups
Grated coconut  -  1/2 cup
Cumin seeds - 1 tsp
Garlic pods  -  2-3 nos
Turmeric powder  - 1/2 tsp
Chilly powder  - As needed

FOR SEASONING
Oil  -  2 tsp
Mustard seeds  -  1 tsp
Dry red chillies -  2-3 nos
Curry leaves  - few
Grated coconut  -  1/4 cup

METHOD

Soak the black eyed beans in water for 2 hours.
Pressure cook them upto 2 whistles.
After opening the lid add the pumpkin cubes along with salt, turmeric powder and chilly powder.
Cook them again for 1 whistle.
Grind coconut with cumin seeds and garlic.
Add the paste to the cooked pumpkin.
Simmer for few mins.
Heat oil in a kadai, splutter mustard seeds followed by dry red chillies and curry leaves.
Add the grated coconut to this and fry till it turns golden brown.
Add the above mixture to the pumpkin curry and mix well.
Simmer for a minute.
Serve hot with rice.