|Black eyed beans||1⁄4 Cup (4 tbs)|
|Water||2 Cup (32 tbs)|
|Pumpkin||2 Cup (32 tbs), finely chopped|
|Coconut||1⁄2 Cup (8 tbs), grated|
|Turmeric powder||1⁄2 Teaspoon|
|Chilli powder||1⁄2 Teaspoon|
|Garlic||3 Clove (15 gm)|
|Coconut oil||1 1⁄2 Tablespoon (2 dessertspoon)|
|Mustard seeds||1 Teaspoon|
|Onion||1 1⁄2 Tablespoon, chopped (2 dessertspoon)|
|Curry leaves||4 (A few)|
|Dry red chillies||2 , halved|
|Coconut||1 1⁄2 Tablespoon, grated (2 dessertspoon)|
1. Cook the washed beans in 2 cups water. Add the chopped pumpkin and cook.
2. Coarsely grind ingredients 4 to 7 and add to the cooked vegetable. Mix well and add salt.
3. Heat oil, splutter mustard seeds. Toss in the chopped onion, curry leaves and red chillies.
4. Add grated coconut and saute until the coconut is lightly browned. Stir this seasoning into the curry.