Mampayar Erisheri/Black Beans Curry

Black Beans/Mampayar-1/2cup
Pumpkin-1/2 cup(cut to medium sized pieces)
Chilly powder-1/2tsp
Turmeric powder-1/4tsp
Salt to taste
Water to cook

To Grind:
Coconut-1/2 cup(grated)
Cumin seeds/jeera-1/4 tsp

For seasoning:
Mustard seeds-1/4 tsp
Grated coconut-1 tsp
Curry leaves-1 stalk

Method Of Preparation:

1. Cook black beans/mampayar in a pressure cooker/vessel with medium water till tender.
2. Once black beans get semi cooked add chopped pumpkins and water(if needed), along with salt,chilly powder and turmeric, until tender.
3. Meanwhile, in a grinder/ food processor, grind grated coconut, and cumin seeds into  paste.
4. When the pumpkin is cooked, add the coconut paste to it and bring to boil. Take from heat.
5. In a wok, heat oil over medium-high flame and add mustard and curry leaves. When mustard sputters, add grated coconut and fry until it turns brown (See that it doesn't burn). 
6. Add this to the gravy and mix well.
7. Serve  with steamed rice.

Tips:

1. If in a hurry,use canned coconut milk.In that case add the cumin with the beans and pumpkin while boiling.Also see that you don't use too much of water while boiling.

 Note: While using coconut milk you will have to compromise with taste(a bit).