Pumpkin Eriserry (Mathanga Eriserry)

This is also one of the favorite dishes of Kerala.My sister relishes  this dish whenever I make it.

Pumpkin diced - 1 1/2  cup
Grated coconut - 1 cup
Grated coconut - 2 tsp(for frying)
Green chillies chopped - 4-5 
Turmeric powder - 1/2 tsp
Garlic - 2 cloves (optional)
Ginger chopped - 1 tsp 
Cumin seeds - 1 tsp
Small onion  chopped - 3-4
Salt to taste
dried red chillies -1
Mustard seeds-1/4 tsp
Curry leaves
Oil 


Method:


Cook diced pumpkin with  salt, adding 1 cup of water , tumeric powder,until cooked through.
Mash it well.Don't use blender,use a large laddle to mash it.
Grind 1 cup of grated coconut,green chillies, garlic (optional) and cumin seeds to a paste.

Heat oil in a kadai, add mustard seeds,then add dried red chillies, chopped shallots and curry leaves and sauté it for a minute.

Stir in the mashed pumpkin and combine it well.
Add the coconut paste and mix thoroughly with pumpkin .

Heat a tsp of oil in a pan and fry chopped ginger, 2 tsp of grated coconut and shallots.Fry till they turn brown.Be sure not to burn it.

Pour this over the erissery and serve HOT.