Virat Indian Recipes

Virat Indian Recipes

Erissery (Pumpkin and Red Karamani Beans with Coconut)

  • Serves: 12
  • Pressure Cooking Time 7 minutes
  • Source:
    Manufacturer Exporter of Pressure Cookers


coconut grated
2.5 cups
cumin seeds
1.5 tsp
5.5 cups
red karamani soaked in water for half an hour and drained
2.5 cups
1.5 tbsp
turmeric powder
1 tsp
red chilli powder
2.5 tbsp
red pumpkin peeled and cut into 3 cm long and 2 cm thick pieces
3/4 kg
vegetable oil for Tempering
1/2 cup
mustard seeds for Tempering
2 tsp
whole dry red chillies (broken into small pieces) for Tempering
curry leaves for Tempering
2 sprigs
coconut grated
1.5 cups


Grind coconut and cumin seeds into a paste, adding a little water (1 cup) from time to time. Put remaining water (4.5 cups), karamani, salt, turmeric and chilli powder in cooker. Stir. Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 7 minutes. Remove cooker from heat. Allow to cool naturally. Open cooker. Add pumpkin. Stir. Close cooker. Bring to full pressure on high heat. Remove cooker immediately from heat. Press finger-tip control/lift vent weight lightly to release pressure. Open cooker. Add ground paste. Mix gently. For Tempering, heat oil in a pan for about 2 minutes. Add mustard seeds. When crackling, add chillies and curry leaves. Stir for a few seconds. Add coconut. Stir fry till golden brown and pour over erissery. Stir. Serve hot.

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