Mathanga Erissery | Pumpkin Curry

Ingredients

• 1 unit Butternut squash
• 0.5 cup Coconut, shredded
• 1 teaspoon Turmeric
• 2 teaspoons Red chili powder
• 3 units Shallots
• 2 teaspoons Cumin seeds
• 2 units Garlic cloves
• 1 teaspoon Mustard seeds
• 3 units Dry red chillies
• 1 sprig Curry leaves
• 2 tablespoons Coconut oil (For tempering)
• 1 teaspoon Salt (Adjust to taste)
• 2 cups Water (For cooking and adjusting consistency)

Instructions

1. 1Cut the butternut squash into small cubes. Boil with water, turmeric, red chili powder, and salt until fully cooked.
2. 2Once the pumpkin is fully cooked, mash the mixture, leaving a few small pieces intact.
3. 3In a blender, grind together shredded coconut, cumin seeds, garlic cloves, and shallots with a little water to form a smooth paste.
4. 4Reduce the heat to medium-low and add the coconut paste to the pumpkin mixture. Add some water, mix well, and bring to a boil.
5. 5Adjust the consistency and taste of the curry by adding more water and salt if needed. Once the curry is boiled, switch off the heat.
6. 6Heat coconut oil in a small pan and add mustard seeds. Once the mustard seeds splutter, add curry leaves and broken dry red chillies.
7. 7Pour the tempering mixture onto the prepared pumpkin curry and mix well. Serve with a side of white rice.