Mathanga Erissery - Kannur style

Ingredients

1. Mathan (pumpkin) - 1 cup (Cut into cubes)
2. Mampayar ( Black beans) - 1 cup
3. Grated coconut - 1 cup
4. Cumin seeds - 3/4 Tsp
5. Shallots (cheriyaulli) - 10
6. Pepper  - 1 1/2 Tsp
7. Turmeric powder - 1/2 Tsp
8. Red chilly powder - 1 Tsp
9. Garlic - 4 cloves
10. Curry Leaves - 2 Sprigs
11. Salt - to taste

For Tempering 

1. Coconut Oil / Oil  - 1 - 2 Tbsp
2. Mustard seeds - 1 Tsp
3. Dry Red Chilly - 3-4
4. Curry Leaves - 2 Sprigs
5. Coconut slices (Thenga Kothu) - 2 Tbsp

Preparation

• Wash and soak mampayar with enough water overnight.
• Pressure cook mathan, mampayar, turmeric powder and salt. Cook for 2-3 whistles. Keep aside.
• In the meanwhile, coarsely grind grated coconut, pepper, red chilly powder, shallots and cumin seeds, without adding water.
• Now add this coconut masala to the cooked gravy.Mix well and let it boil.Once it starts to bubble ,add curry leaves and crushed garlic. Remove from flame.

For tempering

• Heat coconut oil/oil in a pan, throw in some mustard seeds, let it splutter. Lower the flame add dry red chilly, curry leaves and coconut slices.
• Pour this on to the gravy. Mix well. 
• Serve hot with rice.

Sending this to Side Dish Mela