Erissery - Cuisine Style: Kerela Cooking Time: 30 minutes To Serve 4 Take with rice or roti rice

Ingredients	How to?
•Pumpkin (yellow) sliced into pieces - 2 cups •Turmeric powder - 1/4 tsp •Mustard seeds - 1/4 tsp •Cumin seeds a pinch •Coconut - 1/2 •Pepper - 4 nos •Coconut oil - 1 tbs •Salt to taste •Curry leaves	• Peel off pumpkin and slice into pieces and boil till soft. • Grate coconut and keep 1/4 aside. • Fry 1/4 th of of the grated coconut till brown. • Grind 3/4 th of grated coconut with cumin seed and pepper to fine paste. • Take this ground paste in a pan and heat it. • Add turmeric powder and mix well. • Put boiled pumpkin in this mixture. • Boil in lower flame until raw smell goes off. • Adjust gravy with water. • Now add the fried coconut. • Take out of the flame and keep it aside. • Heat coconut oil in other pan and put mustard seed. Let it splutter. • Put curry leaves. • Mix erissery with seasoning. • Serve hot with steamed rice. Note: You can use Yam instead of pumpkin. Tips: You can use coconut milk instead of water.