Erisheri...

INGREDIENTS:

Red pumpkin, diced - 1/2 lb (225 gm).
Yam - 1/2.
Red chilies - 3-4.
Grated coconut  - 3/4 cup.
Turmeric powder - 1/2 tsp.
Cumin seeds  - 1/2 tsp.
Green chilies - 2.
Coconut oil  - 2 tbsp.
Curry leaves - 2 tbsp.
Mustard seeds  -1/2 tsp.
Salt to taste.

METHOD:

Clean the pumpkin, remove the skin, seeds and dice in to big pieces.  Remove the skin of the yam and dice in to big pieces.  Add salt, little turmeric powder, slit green chilies and enough water to cook the pieces.  While cooking grind half of the grated coconut, red chilies, to a smooth paste and grind cumin seeds and 1 sprig curry leaves, coarsely with that.  Add to the cooked pieces mash and mix well, heat without boiling, stirring constantly.  Remove from heat.  Fry the remaining grated coconut, nearly brown, add mustard seeds, oil and curry leaves.  When the seeds crackle, remove and add to the erisheri, mix thoroughly and serve.

Variation:  Erishery can be made with raw jack, raw plantain, and snake gourd.

"ENJOY COOKING AND EATING"