Pumpkin Curry

Names: Pumpkin Erissheri (Erisshery?) / Mathanga erisseri / മത്തങ്ങ എരിശ്ശേരി

This preparation I think is South Kerala style. The norther you go, cooks add red mung beans.Will post that recipe later.Cook Pumpkin cut into cubes - 3 cups
Grind together to a paste with little water, coconut grated - 1 cup, cumin - 1 tsp, red chilies - 10, garlic - 1 tsp, shallots - 1 tsp, turmeric powder - 1/4 tsp.

Add salt. When pumpkin is half cooked, add the coconut paste. Boil in slow flame until done.

Splutter mustard seeds,red chilies whole, curry leaves, shallots -1/2tsp, Coconut grated (saute until coconut turn golden brown) - 2 tsp in that order and add to the curry when done. The aroma and the taste of the fried coconut makes this curry very delicious.Serve with rice.
This is a very traditional Kerala dish especially an item for the sadya. In Kerala, most of the population consumes meat unlike other states. But yet, I find an explosion of excellent vegetable curries each varying so differently which tastes exceptional in Kerala cuisine which impresses me. You would think traditional vegetable Kerala recipes were compiled by a certified nutritionist, since they are all very healthy.