Pushing and prodding and hoping that staring at the envelope long enough will miraculously render it transparent just won't work.....If you want to know how much I pay the telephone department every month, all you have to do is ask me.....and I "may" tell you...
And while we are at it, let me also tell you that I know you always watch out of your window to see when I get my mail.....you really don't have to ask me if the courier guy delivered the package which you saw him bring in...
If you saw him walking to my place with a package, if you heard him ring the bell, then simple logic determines that I did get the package.....unless there's a new bermuda triangle between your home and mine.
Alright, with that finally off my chest, let's now get talking about Mathan erissery. Erissery is a very simple, rustic Kerala dish. It can be made using a variety of vegetables. My favourite is pacha mathan erissery (raw pumpkin erissery).
What you need:Green chillies - 3
Fresh grated coconut - 1/2 cup
Turmeric powder - 1/3 tsp
Salt - to taste
Coconut oil - 1 tsp
Curry leaves - a few sprigs
Take two and a half cups of water in a pan. Add pumpkin pieces, salt and turmeric powder to it and boil until the pumpkin is cooked. Grind green chillies and coconut to a smooth paste and add this to the cooked pumpkin. If needed, add some more water at this stage. Boil for a few minutes. Switch off the heat and then pour the coconut oil on top. Garnish with fresh curry leaves.
Serve hot with rice.
