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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.
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