Soak red beans overnight; pressure cook the beans with enough water, red chillypowder,turmeric powder and salt for 4-5 whistle
After the pressure settles open the cooker
Add the pumpkin piece and cook uncovered till the pumpkin turns to soft and tender; when the pumpkin and beans is cooked slightly mash the pumpkin pieces
Grind grated coconut, cumin seeds, green chillies and small onions with little water to coarsed smooth paste (Note : The paste should not be watery, it should be in chutney consistency
)Add this ground coconut paste and mix thoroughly with pumpkin and red beans
Heat a tsp of oil in a pan , add mustard seeds when its starts to splutter, add dry red chillies,grated coconut and curry leaves and fry till they turn golden brown
(Note : Be sure not to burn it)Pour this tempering and drizzle ½ tsp of coconut oil over the gravy, mix well and adjust the salt
Serve with hot Kerala Red Rice and papadam
Enjoy
