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Squash & Red Beans Erisseri Recipe

Squash & Red Beans Erisseri is a popular Indian Curries
Author :
 
On :
Monday, 24 July, 2017
Category :
Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Boil Recipe
Difficulty :
Easy
Servings :
4
RATINGs :
Rated 4.5 based on 100 votes
4.5

Ingredients

  • Pumpkin (Squash) – 300grams
  • Red Beans – 100grams
  • Coconut Milk – 140ml
  • Dried Red Chili – 5
  • Mustard Seeds – 1tsp
  • Curry leaves – 2 springs
  • Water – 500ml
  • Grated Coconut – 75grams
  • Shallots – 4
  • Garlic Flakes – 6
  • Ginger – 2inch size
  • Cumin seeds – 1/2 tsp
  • Turmeric powder – 1/2 tsp
  • Green Chili – 3
  • Salt – to taste
  • Oil – 2 tbsp
  • How to Make Squash & Red Beans Erisseri:

    1. Peel and cut Squash into 2inch cubes
    2. Wash and soak red beans, preferably overnight.
    3. Finely slice shallots
    4. Pressure cook red beans and squash cubes in water until 1 whistle and allow it to simmer for 25mins on low flame
    5. In a pan heat oil, add mustard seeds and allow it to pop. Add curry leaves, grated coconut, turmeric powder, chopped shallots, salt and saute for 5 mins till shallots turn golden brown, remove from flame and keep aside
    6. Blend cumin seeds, garlic, ginger, green chilly to a smooth paste
    7. To the pressure cooked squash and add the paste and cook for another 5 mins on high flame
    8. Add the sauteed ingredients, along with coconut milk, cook for about 4 mins (do not allow to boil, as coconut milk gets split).
    9. It is now ready to be served. Serve with rice.




     

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    Nithya Rajasekaran

    Nithya Rajasekaran

    Nithya Rajasekaran is a software engineer turned blogger who loves diverse cuisine and creative food presentation.

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