Grate coconut and sprinkle little warm water over it. Grind it to a smooth paste and squeeze out the milk. Reserve it as the first milk; in the same way extract second and third milk.
Pressure cook till ¾ done. Take care not to over cook the beans. Add chopped pumpkin, salt and slit green chillies and third coconut milk. Add little water and cook. When the vegetables are completely cooked, add second coconut milk, salt and cook on low heat for 2-3 minutes. Heat oil and tamper curry leaves in it. Pour this on cooked vegetables.
Add first coconut milk and falvour with coconut oil and serve hot with sambar and rice.
