Shyla's Special

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Pure Vegetarian Site

Elishery

Ingredients

2 cups dry red (chouli) beans
250 gm red pumpkin
1 cup grated coconut (fresh)
1 tbsp cummin seeds
5 flakes of garlic
2 dry red chillies
Salt and a pinch of turmeric

For seasoning

2 tbsp oil
2 sprigs of curry leaves
1 tbsp mustard seeds

Cooking Method

1.Pressure cook the dry red beans with salt and a pinch of turmeric in 3 cups water.
2.Peel red pumpkin and chop into medium size cubes and boil with little water in a separate vessel till tender.
3.Meanwhile, take a pan and roast the grated coconut in very little oil till brown.
4.Add to this cumin seeds, garlic flakes and red chillies and saute some more.
5.Take care not to burn the mixture. Remove from flame, cool and grind to a course paste.
6.Mix the cooked pumpkin to the boiled beans well.
7.Add the coconut paste to this mixture and mix well.
8.Heat oil, crackle mustard seeds and curry leaves.
9.Pour this on the curry. Mix well.

Serve with rice or roti.