Wash the van payar and cook it in the pressure cooker.
Cut the pumpkin into small pieces and add to the cooked van payar and cook further.
Grind together grated coconut, green chillies, small onions, cumin seeds, turmeric powder and salt.
Add it to cooked pumpkin and payar.
Cook again for 15 mins.
Heat oil in a pan.
Add mustard seeds and when they splutter, add red chillies, grated coconut and curry leaves.
Stir, until the coconut turns brown.
Pour this seasoning into the curry.
Mix well.