#179 Pumpkin with Black eyed Peas or Mathanga Erriserri

Pumpkins are smooth bright colored squashes. They are not just orange colored squashes used for carving out Jack O'lanterns, but also versatile relatives from the squash family the flesh of which is used to prepare a variety of delicious dishes. Although Pumpkin pie is the most popular dessert around this time, I must admit that I loathe Pumpkin pie and cheesecake, but love pumpkin in most other forms. This humble vegetable is low in calories yet a good source of  vitamins, flavonoids, xanthins and carotenes and I'm sure you've noticed that this squash has been making its appearance on my dinner table very often this season...

My favorite is the Pumpkin Erisseri. This spicy sweet curry is served either with steamed rice or rice porridge(Kanji) for an excellent comforting meal in Kerala. An erisseri is traditionally the technique used in cooking the dish so any vegetable may be used, the most common being Pumpkin, Plantains or Yams. The tempering includes toasted coconut which adds a new flavor to the gravy. Although raw coconut is normally ground with cumin seeds and added while cooking the pumpkin, I eliminated that step in my dish, but you are welcome to follow the steps as described in my recipe.

They say it is good luck to start the New Year with Black eyed peas.....it's still January so better late than never !!

 Ingredients:
Pumpkin Wedge- 1 lb
Black eyed peas- 8 oz can cooked.
Dessicated or grated unsweetened Coconut- 3 tblspoons
Cumin seeds- 1/2 tspn
Chilli powder-1/4 tspn
haldi/turmeric powder-1/4 tspn
Garlic-1/2 tspn chopped.
Salt to taste
Oil for tempering mustard seeds, red chillies, curry leaves

How to make Errisseri
1. Peel the skin and cube the pumpkin. Wash, drain and keep aside.
2. Drain the canned black-eyed peas wash and leave aside.
3. In a small pan add the pumkin cubes, 1/2 cup water, chilli powder, haldi. salt and allow to cook until just soft.
4. Grind together one tablespoon coconut. cumin seeds and garlic to a coarse paste.
5. To the cooked pumpkin add the peas, coconut paste and allow the mixture to simmer for about 5 mins.
6. When there is very little liquid left, remove from fire. Heat the oil in a separate skillet.
7. Add mustard seeds, split red chillies and curry leaves. When the seeds splutter, add the rest of the coconut and roast until the coconut is brown in color. Toss the tempering into the curry and stir well.