🇮🇳 Indian Vegetarian

Erissery

Name: Erissery
Prep time: 17 min
Cook time: 38 min
Total time: 55 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; 1 tsp Garam Masala; to taste Salt; 2, finely chopped Onion; 3, chopped Tomato; 2, slit Green Chili; 2 tsp Coriander Powder; 1/2 tsp Turmeric Powder; 3 tbsp Vegetable Oil; 300 g, cubed Pumpkin; 1 tsp Red Chili Powder; 1 cup, chopped Coconut Oil; 1 cup, soaked overnight Black-Eyed Peas; 1 cup Grated Coconut

🇮🇳 Indian

Pumpkin and cowpea erissery crowned with toasted coconut, sadya essential. Restaurant comfort, home kitchen effort — the masala does the heavy lifting. Serve with jeera rice or flaky parathas.

Prep 17 min Cook 38 min Serves 4 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Garam Masala1 tsp
Saltto taste
Onion2, finely chopped
Tomato3, chopped
Green Chili2, slit
Coriander Powder2 tsp
Turmeric Powder1/2 tsp
Vegetable Oil3 tbsp
Pumpkin300 g, cubed
Red Chili Powder1 tsp
Coconut Oil1 cup, chopped
Black-Eyed Peas1 cup, soaked overnight
Grated Coconut1 cup

Optional extras

Kasuri Methi1 tsp
Fresh Cilantro2 tbsp, chopped

Instructions

1
Heat oil in a heavy pot and brown the onions deeply — this patience is the whole flavour base.
2
Stir in the ginger garlic paste and cook a full two minutes.
3
Tip in the tomato and the ground spices; bhunao until thick, glossy and the oil separates.
4
Add the pumpkin with the black-eyed peas, coat well, pour in hot water to just cover and simmer till tender.
5
Kill the heat and let it sit; finish with cilantro and a squeeze of lemon at the table.

Chef's tip

Whisked yogurt goes in off the heat or it will split.

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Watch how it's made

Video: Kerala Style Pumpkin Erissery Recipe - South Indian Recipes By Archana's Kitchen · on YouTube