Mathanga (Pumpkin) - 500 gm
Vanpayar (Red oriental beans) 100 gm
Pepper powder 1tsp
Turmeric powder 1/2 tsp
Green chillies - 4
Shallots (kunjulli) - 2
Water 1cup
Salt to taste
Grated coconut 1 cup
Cumin seeds a pinch
Coconut oil 1tbs
Mustard seeds 1/4tsp
Curry leaves - 1 sprig

Remove the skin of pumpkin and cut it into small cubes. In a pressure cooker cook the red oriental beans with salt and 1/4 tsp turmeric powder. When the payar is almost cooked, add the pumpkin pieces, pepper and cook with open lid until pumpkin becomes soft. Mash the pumpkin. Grind grated coconut, shallots, green chilly, cumin seeds and turmeric powder. Add this mixture with with mashed pumpkin and red bean mix and add required salt. Boil it till the gravy becomes thick. Heat oil in a pan, season mustard seeds and curry leaves and pour it on to the cooked pumpkin curry.

Add your comments from the right hand menu.