RECIPE: Kerala Elissery with Kidney Beans
Elissery is a staple Kerala family dish. You can substitute the vegetables listed in the recipe with whatever you happen to have on hand; as long as the base spices remain the same, it usually comes out delicious!
1 cup SaveAGram kidney beans (Rajma)
1.5 cups cubed pumpkin
3/4 cup grated coconut
1/4 tsp SaveAGram cumin seeds
1/4 tsp SaveAGram turmeric powder
1/4 tsp SaveAGram mustard seeds
1 SaveAGram dry chilli broken into 2 or 3 pieces
1/2 tsp SaveAGram black pepper, ground
1 tablespoon coconut oil
A few curry leaves
Soak Rajma overnight and cook in a pressure cooker for 15 to 20 mins.
Boil the cubed pumpkin in a bit of water with salt and turmeric powder
When half cooked add the Rajma and cook together for a few mins.
At the same time take half the coconut grated and grind with the cumin with a bit of water.
Add the ground coconut to the cooking pumpkin and Rajma. Mix well and let it cook together for 2 or 3 mins. Remove pot
In a small pan or wok add the coconut oil and when hot add the mustard, curry leaves and dry chillies.
When mustard has spluttered add the rest of the grated coconut and roast till light brown. Add crushed pepper.
Add the whole of this into the cooked pumpkin. Mix well and serve.