Wednesday, 31 May 2017

Pumpkin Erissery #sikandalouscuisine


A big thank you to Prima Kurien for this delicious recipe . I made it twice , the first time as a curry and the second time I broke tradition and kept it more dry . They both tasted brilliant , personally I enjoyed the dryer version more . Am sharing a photograph of both versions , the wet one in comments . Everyone at home loves this recipe and I hope you do too .

Tempering

1.5 Tablespoons Ghee.
3/4 Teaspoon Mustard Seeds.
3 Shallots Sliced Thin.
Curry Leaves.
3 Dried Red Chilies.

Masala (ground to a coarse paste )

3/4 Cup Grated Coconut.
3 Big Green Chilies.
1 Teaspoon Jeera
3 Cloves Garlic.
1/2 Teaspoon Haldi.

Other ingredients

1/2 Kg .Pumpkin Cubed.
1/2 Cup or Less Arhar Dal - The pumpkin is the hero of the dish. Dal is supporting cast
Salt to taste

Method

1 In a pressure cook the dal (pre soak for 30 mins.) , add pumpkin to it and pressure cook one whistle.
2. Mash the pumpkin with the back of a wooden spoon - lightly. Add salt.
3. Add the Masala to this mix - heat gently over medium flame. Stir gently.
4. Finally temper the curry
Your Erissery is ready.Thank you once again Prima for this gem.

Notes:
Pumpkin can be substituted with raw banana and yam. Best eaten with hot rice .


Atul Sikand
Founding Member ,Delhi Gourmet Club
Director, Asian Hawkers Market Pvt. Ltd. #asianhawkersmarket
Administrator & Owner Sikandalous Cuisine https://www.facebook.com/groups/325180622895/ #sikandalouscuisine


More About My Work At , http://sikandalous-cuisine.blogspot.in/

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