East Indian Style Pumpkin Erissery

Ingredients

In East Indian cuisine, the traditional Erissery is adapted to incorporate the unique flavors and spices of the region. The East Indian Style Pumpkin Erissery uses a combination of East Indian spices like mustard seeds, curry leaves, and red chili powder to enhance the flavor profile. Additionally, the dish may include ingredients commonly found in East Indian cuisine, such as coconut milk or grated coconut, to add richness and creaminess to the gravy. We alse have the original recipe for Erissery, so you can check it out.

• 500 grams (1.1 lbs) pumpkin, peeled and cubed 500 grams (1.1 lbs) pumpkin, peeled and cubed
• 1 cup (240 ml) coconut milk 1 cup (240 ml) coconut milk
• 2 tablespoons coconut oil 2 tablespoons coconut oil
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 10-12 curry leaves 10-12 curry leaves
• 2 dried red chilies, broken into pieces 2 dried red chilies, broken into pieces
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 12g, 10g
• Carbohydrates (total, sugars): 18g, 8g
• Protein: 2g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   Heat coconut oil in a pan over medium heat.
2. 2.
   Add mustard seeds and let them splutter.
3. 3.
   Add curry leaves and dried red chilies. Sauté for a few seconds.
4. 4.
   Add the cubed pumpkin and sauté for 2-3 minutes.
5. 5.
   Add turmeric powder, red chili powder, and salt. Mix well.
6. 6.
   Pour in the coconut milk and bring to a gentle simmer.
7. 7.
   Cover the pan and cook for 15-20 minutes, or until the pumpkin is tender.
8. 8.
   Remove from heat and garnish with fresh coriander leaves.
9. 9.
   Serve hot with steamed rice or roti.

Treat your ingredients with care...

• Pumpkin — Make sure to choose a ripe and sweet pumpkin for the best flavor. Remove the seeds and peel before cubing.
• Coconut milk — Use thick coconut milk for a creamy texture. If using canned coconut milk, shake well before opening.

Tips & Tricks

• For a spicier version, increase the amount of red chili powder or add fresh green chilies.
• Adjust the consistency of the gravy by adding more or less coconut milk as desired.
• To enhance the flavor, roast the mustard seeds before adding them to the dish.
• Add a squeeze of lemon juice before serving for a tangy twist.
• Garnish with toasted coconut flakes for an extra crunch.

Serving advice

Serve the East Indian Style Pumpkin Erissery hot with steamed rice or roti. It also pairs well with traditional East Indian breads like puri or appam.

Presentation advice

Present the Pumpkin Erissery in a vibrant serving dish to showcase its beautiful orange color. Garnish with fresh coriander leaves for a pop of green.