MATHANGA ERISSERY

1. Pumpkin                                       3cups(chopped)
2. Green chillies                                 1no
3. Turmeric powder                          1/4teaspn
4. coconut                                         1/2cup
5. Cumin seeds                                 1/2teaspn
6. Salt                                                3/4teaspn
7. Water                                            for cooking

Pressure cook the pumpkin with little salt.
Grind together coconut,green chillies and cumin seeds to a fine paste.
Mash down the pumpkin and transfer coconut paste to it and let it cook for about 5minutes or untill the water content has reduced

For tempering

1. coconut                                 1tbspn
2. Curry leaves                          1teaspn
3. Mustard seeds                       1teaspn
4. cumin seeds                          1/2teaspn
5. Shallots                                  2nos
6. Red chillies                             1no
7. Oil    

Pour some oil to a pan and roast up the coconut until brown. Keep this aside in the same pan. pour in some more oil and splutter mustard seeds. To this add in shallots,cumin seeds,red chilly and curry leaves and roast lightly. Transfer this to the pumpkin and serve.