Mathanga Erissery/Pumpkin and red cow peas in roasted coconut

There is nothing to beat the smell of roasting coconut wafting through air in the kitchen. It reminds me of the Mom's busy Onam kitchen where she used to put an elaborate meal for all of us single-handedly with such ease. Hats off Mom. She used to make us fantastic meals all throughout the year without any complaints. I have never heard her whining about the hard work she puts in. Of course, Mom's food always turned out to be a huge hit among friends and family.

I have learned from her if you cook someone something with love and ease, it stands out in the crowd.

Ingredients
Pumpkin - 2 cups
Vanpayar/red cow peas - 1/2 cup
Turmeric powder - 1/2 tsp
Kashmiri red chilli powder - 1/2 tsp
Salt as required

For roasting
Mustard seeds - 1/2 tsp
Dry red chillies - 2
Shallots - 2
Curry leaves - 1 sprig
Grated coconut - 1/2 cup

For Grinding
Grated coconut - 1/2 cup
Green chillies - 2
Cumin seeds - 1/2 tsp

Directions
Soak vanpayar overnight. Cook vanpayar in a pressure cooker till it is half done. Now add pumpkin to the above and cook till one whistle. Open the pressure cooker, add the ground items given in the (for grinding) section. Cook for five minutes or till it thickens or water reduces completely. Now add the roasted materials from (for roasting) section. Brown coloured erissery is ready which you won't be able to resist. Enjoy it with piping hot Kerala rice (kuthari/rose matta) and naranga curry.