Kritika Handa
Soak the cowpeas overnight, then pressure cook them until soft. Drain excess water and set aside.
Boil diced pumpkin with turmeric and salt in a pot until soft. Mash a few pieces to thicken the consistency, but leave most of it intact for texture.
Grind grated coconut, cumin seeds, and dried red chilies into a coarse paste with a little water. This paste gives the dish its creamy texture and richness.
Add the cooked cowpeas to the pumpkin mixture. Stir in the prepared coconut paste and cook on low heat until well combined.
Heat coconut oil in a small pan, and add mustard seeds. Once they splutter, add curry leaves and fry for a few seconds.
Pour the tempering over the pumpkin-cowpea mixture and stir. You can also add a tablespoon of roasted coconut at this stage for an extra crunch and flavor.
Serve your delicious Keralan Erissery with steamed rice and enjoy a traditional, comforting meal!