Soak red beans overnight; pressure cook the beans with enough water, red chilly powder, 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 1/2 tsp of coconut oil over the gravy, mix well and adjust the salt.

Serve with hot Kerala Red Rice and papadam. Enjoy!