Mathanga Erissery(Pumpkin in coconut gravy)

1.Pumpkin(mathanga)-2cups(Cut in to cubes)
   Turmeric powder-1/2tsp
   Chilly powder-1/2tsp
   Salt
2.Vanpayar(red gram)-1/4cup soaked over night(optional)
3.Coconut-1/2cup
   Cumin seeds-1tsp
   Garlic-2
4.Coconut oil-2tsp
   Mustard seeds-1/2tsp
   Cumin seeds-1/2tsp
   Dry red chilly-2
   Chopped shallots-1tsp
   Coconut-1/3cup
   Curry leaves.

• Cook red gram(vanpayar) in a pressure cooker along with turmeric powder,chilly powder ,salt and 1cup water.
• Add cubed pumpkin  to the cooked red gram.(Add water if needed).Cook it again in a pressure cooker for 1 whistle.
• Grind together coconut, cumin seeds and garlic.
• Add ground mixture in to the cooked pumpkin and mix well. Cook until desired consistency is reached.
• Heat 2tsp oil in a pan and splutter mustard seeds and cumin seeds. Add red chilies curry leaves shallots and grated coconut .Fry till golden brown. Add this to the curry and mix well.

                         Erissery without Red gram(Vanpayar)