Recipe by
Total Time:
15-30 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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How to Make Elishery

  • Pressure cook the dry red beans with salt and a pinch of turmeric in adequate (3 cups) water.
  • Peel red pumpkin and chop into medium size cubes and boil with little water in a separate vessel till tender.
  • Meanwhile, take a karahi and roast the grated coconut in a little oil till brown.
  • Add to this cumin seeds, garlic cloves and red chillies, and saute some more.
  • Take care not to burn the mixture.
  • Remove from flame, cool and grind to a course paste.
  • Mix the cooked pumpkin with the boiled beans.
  • Add the coconut paste to this mixture and mix well.
  • Heat oil, crackle mustard seeds and curry leaves.
  • Pour this on the curry. Mix well.