Cut the yellow pumpkin and white cucumber into 1/2 inch thick squares and boil them in a vessel along with the sliced green chillies, with very little water.

Once they are cooked, that is, soft, add the boiled red lobia into the vessel and let it cook for two minutes.

Lastly, add the coconut milk and bring to boil. Turn off the heat as soon as you see bubbles or the coconut milk will curdle.

Garnish with curry leaves and pour two tbsp of coconut oil on top.

Close with lid and serve after ten minutes.