Pumpkin Erisseri /Pumpkin Erissery /Mathanga Erisery

Ingredients

1.Pumpkin / Mathanga -250 gm
2.Vanpayar /Red beans -100 gm
3.Grated Coconut - 1/2 of a coconut
4.Green chillies - 4
5.Cumin seeds - 1tsp
6.Small onion - 6
7.Turmeric powder -1/2 tsp
8.Coconut slices - 1 tsp (optional)
9.Oil -2 tsp
10.Mustard seeds,Curry leaves,salt - as required
11.Dry red chillies -4

Preparation

1.Soak the vanpayar/red beans in water for about 3 hours

2.Cut the pumpkin /mathanga in to cubes

3.Grind the grated coconut,green chilies,turmeric powder,cumin seeds,small onions to a very fine paste.Keep aside

4.Cook the vanpayar and mathanga together by adding 1/2 tsp turmeric powder,salt and enough water (water will be just below /on the level of vanpayar and mathanga ).You can also add chilly powder at this time.Then you don't want to grind green chilies with the coconut.
If you are cooking in a pressure cooker ,switch off the flame after the first whistle.Wait for steam inside the cooker to dissipate and remove the lid
5..The vanpayar will be soft but not mushy.The pumpkin must be mushy,or you may mash it with a spatula.
6.Add the ground coconut mixture to the cooked vanpayar-pumpkin and cook in a low flame and boil
7.Heat oil in a pan ,splutter mustard seeds ,add dry red chilies,coconut slices(optional) and curry leaves
8.Add this to the curry. Your Pumpkin Erissery is ready

Soumya ,thanks for the tips !