Marrow and cannellini beans curry

This is a take on the traditional kerala erissery. I usually make this when I have to use up pieces of marror or bottle gourd (Dudhi) and I bulk it up with some form of beans. I have used cannellini or white beans here, but I do sometimes put in pinto or adzuki beans.

2 cups  marrow, chopped into chunks (remove the skin if you like)
1 cup cooked cannellini beans (tinned is fine)
6-8 curry leaves
1/4 tsp turmeric powder
Salt to taste

Grind into fine paste
1 tsp ground rice flour
2 tbsp desiccated coconut
1/2 tsp cumin seeds
1 tsp coriander powder
1/2 tsp chilli powder
1/2 tsp dry mango powder

Tempering
1 tsp mustard seeds
1-2 dry red chilli
3-4 curry leaves
11/2 tsp vegetable oil

• Grind all the items mentioned above into a fine paste and keep aside.
• Place the chopped marrow in a medium sauce pan. Add the turmeric and just enough water to come up about half an inch from the bottom of the pan (about 2 cups). Turn on the heat and allow the water to come to a boil. Lower the heat, cover and cook till the marrow is about half cooked . 
• At this stage, add the ground paste, curry leaves and salt. Simmer this on a low heat till the marrow is almost done.  Add little water if the curry is too thick.  Add the beans and continue to simmer for a few more minutes. Remove from heat when the marrow is fully cooked.
• Heat oil in a separate pan. Break the red chilies into small pieces and add to the hot oil. Next add the mustard seeds and allow them to splutter. Finally add the curry leaves. Add this tempering to the curry and mix well. 
• Serve with hot rice.