1. 2 cups finely chopped pumpkin, 1/4 cup green gram dhal.
2. 1/2 tsp. turmeric powder, 1/2 tsp. red chilli powder, 3 button onions.
3. 1/2 cup grated coconut
4. 2 dsp. coconut oil.
5. 1 tsp. mustrad seeds.
6. 2 dsp. chopped onions.
7. A few curry leaves.
8. 2 dry red chillies each broken into 3 pieces.
9. 2 dsp. grated coconut
10. Salt – to taste
Clean and broil green gram dhal on a hot tava (skillet). Was and drain. Grind ingredients in item 2 to a smooth paste. Grind the grated coconut coarsely and mix it with the ground masala.
Bring 2 cups of water to boil. Add the washed dhal and cook. When it is almost done, add the chopped pumpkin and the masala and cook. If the curry is too thick, add some boling water to it. Remove from fire when the curry thickens.
Heat oil and saute mustard, onion, curry leaves and chillies. When it is seasoned, add the grated coconut and saute, till the coconut is roasted well and turns light in brown colour. Pour it into the errissery curry and stir. Serve hot.
Note : The flovour and aroma of the errissery depends on how well the grated coconut is roasted.