Bring the black eyed beans to boil using the water used for soaking

Add chopped bottle gourd to it

In a pan, dry roast dry red chillies, pepper corns,coconut, peanuts for 3-4 minutes

Let cool and blend into fine paste by using 2-3 tablespoon of water

Add this paste to the boiling beans and gourd and reduce heat. Cook covered

After about 10 minutes, stir for a few seconds and add salt to taste. Keep cooking covered

Dry roast 6-8 curry leaves, 1 broken dry red chilli and 1 teaspoon mustard seeds for 1-2 minutes on Low heat

Add to the curry simmering away now. Mix it well with the gravy

When the gourd is softened and the gravy thickened to the desired consistency add milk and cook for 4-5 minutes further

Take off heat and serve hot with rice garnished with chopped coriander leaves