Mathanga Vanpayar Erissery , Pumpkin and Red Cow peas Curry

Initial Preparation:

1. Cook the red cow peas along with enough water and salt. Once cooked, drain the water completely. Then mash the cooked peas slightly and set aside.
2. Cook the pumpkin pieces along with 2 cups of water and salt. Once cooked, mash it well and set aside.
3. NOTES: You can also cook the red cow peas along with pumpkin pieces. I usually cook the pumpkin pieces and red cow peas together in a pressure cooker with enough water and salt for 4-5 whistles. If you don't like the taste of cooked red peas stock, cook it separately as mentioned in step #1 and #2.
4. Grind together the ingredients mentioned in 'For coconut masala' and make a coarse paste.

Erissery Preparation:

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