Ingredients

• 2 cups - dry red beans
• 250 g - red pumpkin
• 1 cup - grated coconut (fresh)
• 1 tsp - cumin seeds
• 5 - garlic cloves
• 2 - dry red chillies
• Salt and a pinch of turmeric
• For seasoning :
• 2 tsp - oil
• 2 sprigs - curry leaves
• 1 tsp - mustard seeds

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.