I am glad that the blogs do not have any voice over IPs yet - or at least I am not aware of. Because I can never pronounce this word Ericherry right. Anyways, this recipe is my own combination of two recipes - one, the way my friend, S makes and also another recipe that appeared in my mom's old Prestige Pressure cooker booklet. So I am not claiming that it's original or authentic or traditional or whatever...It's surely delicious, though!Pumpkin Ericherry
Ingredients
1 cup Pumpkin, peeled and cubed
1 cup sweet potato, peeled and cubed
1 sprig curry leaves
salt to taste
1/4 tsp turmeric powder
Grind to paste
1/4 cup coconut
1/2 - 1 tsp black peppercorns
Tempering
2 tsp oil
1 sprig curry leaves
1/2 tsp mustard seeds
Method
1. Add cubed veggies to a pot. Add turmeric powder and curry leaves along with 3/4 cup water. Bring to boil. Switch the gas to low. Let the veggies cook till soft but still firm.
2. Add masala paste and 1/2 cup water. Add salt to taste. Give a quick stir.
3. Simmer for 5 minutes.
4. Heat oil in a small saucepan. Add mustard seeds and curry leaves.
5. As the mustard seeds start popping, add the tempered oil in the curry.
6. Switch off the gas.
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