Serving- 2
mathanga diced- 1 cup
green chillies- 1-2 nos
turmeric- 1/2 tsp

for grinding-
coconut grated-1/2 a cup
jeera-1/2 tsp
garlic- 2 pods

for seasoning-
coconut-2 tbsp
dried redchillies- 1 nos
salt - 1/2 tsp
coconut oil - 2 TBsp

1. Take grated coconut jeera and garlic pods and grind it roughly.

2. In a pan put diced mathanga slices with green chillies turmeric pwdr n salt.close the lid n cook till mathanga becomes just tender, dont overcook. Then add ground coconut paste to it and boil for 2-3 minutes

3. In another pan take some coconut oil. Crackle mustard seeds, then add dried red chilles and grated coconut. Fry the coconut till it turns light brown, pour the cooked pumpkin in, and mathanga erissery is ready to be served.

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