Pumpkin erissery

The light sweetness of the pumpkins merging with the heat of the chilli flakes—the easiest variant of the erissery—absolutely delicious!

2 cups pumpkin diced
½ tsp turmeric powder
½ tsp chilli powder
A pinch of cumin seeds
½ cup grated coconut
2 dsp oil (Any oil, preferably coconut oil)
1 tsp mustard seed
2 dry red chillies, each cut into three
A few curry leaves

Cook pumpkin pieces in a pressure cooker
Keep aside two spoons of grated coconut
Lightly grind coconut, turmeric powder, chilli powder and cumin seeds
Mash cooked pumpkin pieces with a ladle 
Add salt and mix well
Add the ground masala, mix and take off the flame
Heat oil in a wok and when hot, add mustard seeds
When mustard seeds pop, add curry leaves, dry red chillies and the grated coconut that had been kept aside
When the coconut turns brown, add to the Erisseri and serve

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