Pumpkin Ericherry

I am glad that the blogs do not have any voice over IPs yet - or at least I am not aware of. Because I can never pronounce this word Ericherry right. Anyways, this recipe is my own combination of two recipes - one, the way my friend, S makes and also another recipe that appeared in my mom's old Prestige Pressure cooker booklet. So I am not claiming that it's original or authentic or traditional or whatever...It's surely delicious, though!

Pumpkin Ericherry

Ingredients

1 cup Pumpkin, peeled and cubed

1 cup sweet potato, peeled and cubed

1 sprig curry leaves

salt to taste

1/4 tsp turmeric powder

Grind to paste

1/4 cup coconut

1/2 - 1 tsp black peppercorns

Tempering

2 tsp oil

1 sprig curry leaves

1/2 tsp mustard seeds

Method

1. Add cubed veggies to a pot. Add turmeric powder and curry leaves along with 3/4 cup water. Bring to boil. Switch the gas to low. Let the veggies cook till soft but still firm.

2. Add masala paste and 1/2 cup water. Add salt to taste. Give a quick stir.

3. Simmer for 5 minutes.

4. Heat oil in a small saucepan. Add mustard seeds and curry leaves.

5. As the mustard seeds start popping, add the tempered oil in the curry.

6. Switch off the gas.

This post is my contribution to Madhuram's AFAM: Pumpkin.

(Thanks, Uma for your suggestion!)

AFAM Event is started by Maheswari of Beyond the usual.