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

• Peel and cut Squash into 2inch cubes
• Wash and soak red beans, preferably overnight.
• Finely slice shallots
• Pressure cook red beans and squash cubes in water until 1 whistle and allow it to simmer for 25mins on low flame
• 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
• Blend cumin seeds, garlic, ginger, green chilly to a smooth paste
• To the pressure cooked squash and add the paste and cook for another 5 mins on high flame
• Add the sauteed ingredients, along with coconut milk, cook for about 4 mins (do not allow to boil, as coconut milk gets split).
• It is now ready to be served. Serve with rice.