Keralan Indian · India

Cardamom and Lemon Erissery with Pumpkin and Cowpeas

Name: Cardamom and Lemon Erissery with Pumpkin and Cowpeas
Total time: 32 min
Yield: 4 servings
Cuisine: Keralan Indian
Ingredients: 1 cup pumpkin, diced; 1 cup cowpeas (lobia), cooked; 1 cup coconut milk; 1 onion, chopped; 2 green chilies, slit; 1 tsp mustard seeds; 1/2 tsp turmeric powder; Salt to taste; 1/2 tsp ground cardamom; 1 tbsp lemon zest

A delicate blend of cardamom and lemon zest adds a fragrant, citrusy brightness.

32 minutes4 servings

Method

Before sautéing onions, add ground cardamom and let it sizzle for 30 seconds. 1: Stir in lemon zest during the final 2 minutes of simmering.
Heat oil in a pot. Add mustard seeds and let them splutter.
Add onions and green chilies; sauté until onions are translucent.
Stir in turmeric powder, pumpkin, and cooked cowpeas; cook for 5 minutes.
Add coconut milk, season with salt, and simmer for 10-15 minutes until thickened.

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