•  1 cup Ash gourd (chopped)
•  1 cup Pumpkin (chopped )
•  3 Green chillies (slit)
•  ½ cup Thin coconut milk 
•  ½ cup Thick coconut milk 
•  ½ cup Vanpayar/ Black eye beans
•  Salt According to  taste
•  1 tbsp Coconut oil
•  5 Curry leaves 

• Soak black eyed beans overnight.
•  Pressure cook it with a little salt for 2 whistles. Keep it aside.
• In a pan, add coconut oil, ash gourd, pumpkin, slit green chillies and salt in thin coconut milk.
• Once it’s cooked, add thick coconut milk, cooked cow peas and cook over low flame for 5 minutes and switch off the heat.
• Do not boil the dish.
• Add curry leaves. Stir well.
• Serve hot.

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