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Monday, January 16, 2017

Red pumpkin - red lobhia curry

I have got some red lobhia or red beans at home. I have made the usual usal with that .I wanted to try something different. I had read about a pumpkin- beans curry on Saffron Trail.I googled more & came across this Kerela Erissery recipe using red beans & pumpkin. I decided to give it a try.

Ingredients : 1/2 cup peeled & diced pumpkin, 1/4 cup red lobhia beans ( soaked overnight ) , 1/4 tsp haldi, 1/4 cup fresh dessicated coconut, 1-2 green chillies, 1 tsp jeera, 1/4 tsp mustard seeds, 1 red byadgi mirchi broken into 2-3 pieces, a few curry leaves,1 tbsp oil, salt to taste.

Method : Pressure cook the lobhia & red pumpkin by adding salt & turmeric up to 1 whistle. Keep gas on slow flame for 10 minutes. Put off gas. Keep aside.

Meanwhile, grind half the fresh desiccated coconut with green chillies & cumin seeds into a paste.

Take out the pressure cooked pumpkin -red lobhia mix into a kadhai & add this ground paste to it. Mix nicely. Bring this  mix to a boil.Put off gas.

In a non stick pan or another kadhai, heat oil.Add mustard seeds, when they crackle, add the curry leaves & byadgi mirchi pieces.Add the remaining fresh desiccated coconut & roast all ingredients in kadhai till it gets aromatic & slightly browned. Put off gas. Transfer this roasted coconut mix to the kadhai containing the pumpkin red lobhia ground paste mix. Serve this erissery with rice and or rotis.

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