Erisheri

Erisheri

½ kg Red pumpkin or Banana, cut into small pcs

1 cup pulses (chawli)

2 tsp red chilli powder

½ tsp mustard seeds

1½ cup grated coconut

½ tsp cumin seeds

1 tsp turmeric powder

1 tsp Jaggery 

Salt

Curry leaves

Coconut oil

Soak chawli overnight and Cook in pressure cooker for 4 whistles with one cup water and 1/2 tsp turmeric powder. 

Cook pumpkin with 1 cup water, chilli powder, salt and 1/2 tsp turmeric powder. Add cooked chawli into it and let it simmer for 5 minutes. Add jaggery. Grind half the coconut with cumin seeds and add to the curry. When it comes to boil, remove from flame.

Seasoning

Heat 2 tsp coconut oil a pan, add mustard. When it crackles, add the remaining coconut and curry leaves. When coconut becomes golden brown, add it to the curry.

Erisheri is ready. Serve as a side dish with rice.

Note: 

Erisheri gravy should be thick. If you feel the gravy has become watery, while it's cooking, take a cup of the pumpkin and chawli, mash it and add to the gravy. This will make the gravy thick.