Remove the skin and the seeds of pumpkin. Chop them into bite sized pieces. Measure 2 cups and set aside.

Rinse and soak 1/4 cup cow peas for 8 hours or overnight... Drain water. Add it to cooker along with 1/2 cup water till immersing level.

Pressure cook it with enough water for 2 whistles or until soft. Let pressure release by itself. Open to check, if its easily mashable and soft its done.

To a mixer add coconut, green chilies and 1/2 teaspoon cumin seeds
Grind it along with little water to a slightly coarse paste, Set aside.

Cook pumpkin along with turmeric powder, red chili powder and water. Give a quick mix and let it start to boil. Once it starts to boil, cook covered until its soft. It should be soft and easily mashable. Mash it roughly with a ladle. If you like chunky pieces then just mash roughly else mash well like I did.

Add coconut paste. Add cooked cow peas. Mix well and cook for 5 minutes until the raw smell of coconut subsides.

Prepare the tempering – Heat coconut oil add mustard seeds let it splutter, add few curry leaves and 2 red chilies broken give a quick saute. Now add grated coconut. Fry until coconut turns reddish brown. Add this to cooked pumpkin mixture. I always reserve little for garnish. Mix well and switch off. If the curry is too thick adjust with water and boil for few more minutes.Then switch off.

Serve hot with rice and papadam..