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“A traditional dish from Kerala, India. It makes a nice autumn dish for extra holiday pumpkin.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook the black-eyed peas with salt and water in a pressure cooker, until just cooked and beans are still very firm.
  2. Meanwhile, grind the coconut into a coarse paste.
  3. Add pumpkin slices and coconut paste to beans. Simmer until tender.
  4. Mash. Transfer to a serving bowl.
  5. In a small pan, heat the oil. Add the mustard seeds. When the mustard seeds have popped, add the dry red chilis and curry leaves.
  6. Garnish pumpkin dish with spices.
  7. Serve with rice.

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