Cook the pumpkin / mathanga

1. Cook the pumpkins with water, red chilli powder and turmeric until soft. Strain the water. Mash coarsely. Set aside.

Make the coconut paste

1. Grind the coconut, green chilli and cumin seeds along with the pumpkin water to a coarse paste. Set aside.

Final Tempering of Mathanga Erissery / Pumpkin Erissery

1. Mix the coconut paste and the mashed pumpkins in a pan and bring it to a simmer. Add in the salt.
2. While its simmering, we will do a tempering. Heat coconut oil in a kadai and add in the mustard seeds, cumin seeds, curry leaves and dried red chillies when the oil is hot. Let the mustard seeds crackle. Add in the fresh shredded coconut and fry till the coconut is nice and brown.
3. Add in the tempering to the pumpkin mixture. Mathanga Erissery / Pumpkin Erissery is ready. Mix the coconut mixture just before serving.
4. Serve hot!