Watch how to make Kerala Mathanga-Kaya Erissery or pumpkin and banana curry

Preparation time: 15 minutes

Cooking time: 20 mins

 Serves: 3

Ingredients

250 gms pumpkin

250 gms raw banana

½ tsp black pepper powder

¼ tsp turmeric Powder

½ tsp red chilli powder

1 sprig of curry leaves

400 ml of water

Curry base – to be ground

¾ cup grated coconut

2 green chillies

2 cloves of garlic

½ tsp whole cumin

3-4 tbsp water

Tempering

2 tbsp coconut oil

½ tsp of mustard seeds

4 shallots (chopped)

3 dried red chillies

¼ cup of grated coconut

1 sprig of curry leaves

Method

Step: 1

Wash the pumpkin. Peel and de-seed fully. Chop into bite-sized pieces and keep aside.

Step: 2

Wash the raw Banana and scrape off the green skin. Chop into cubes, immerse in water and keep aside

Step: 3

In a thick pan cook the pumpkin and raw banana with Turmeric powder, Pepper powder and chilli powder, in 400 ml of water. 

Step: 4

Cover the pan and cook the vegetables well.

Step: 5

Meanwhile, coarsely grind the ingredients for the curry base and keep aside.

Step: 6

When the vegetables are cooked well, smash them roughly with the back of a spoon.

Step: 7

Add the coconut paste and mix well. Add salt for taste and a sprig of curry leaves. Cook for 2 to 3 minutes until the raw smell of the coconut subsides. Then switch off the flame. (If the curry is too thick adjust add a few spoonfuls of hot water and boil for a few minutes)

Step: 8

Heat 2 tablespoons of coconut oil in a pan. Add mustard seeds and allow to splutter. Add chopped shallots, dried red chillies and sauté until the shallots turn light golden brown.

Step: 9

Add the grated coconut kept aside for tempering and a sprig of curry leaves. Roast the coconut until it turns brown

Step: 10

Pour this over the curry. Erissery is ready. Serve hot 

Notes: Keeping the cut banana pieces in water avoids discolouring. Any cooking oil will do but coconut oil lends an authentic taste.

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