Mathanga Erissery, Pumpkin Curry

Initial Preparation:

1. In a pan, add in the pumpkin pieces, 2 cups of water and salt. Mix well and cook until the pumpkin pieces are cooked well. Once cooked, mash it well and set aside.
2. Grind together the ingredients mentioned in 'For coconut masala' and make a coarse paste.

Erissery Preparation:

1. Add in the coconut masala to mashed pumpkin and mix well. Adjust salt. Add water if required.
2. Cook for about 6-8 minutes on low heat. Remove from heat and set aside.
3. Heat ½ tablespoon oil in a pan and fry the grated coconut until golden brown. Transfer to a bowl and set aside.
4. Heat 1 tablespoon of oil in the same pan and splutter mustard seeds.
5. Add in the sliced shallots, curry leaves and saute until the onions becomes golden brown.
6. Pour the tempering over erissery. Garnish with the fried coconut and serve warm.