Soak the cowpea (alasande kaalu) for 3 - 4 hours. Peel, chop and soak the yam (suvarna gadde) in water for 10 minutes. Also peel and chop the pumpkin. You can skip the yam and replace it with pumpkin.
Take all three ingredients in a pressure cooker. Add in red chili powder, turmeric powder and salt. Also add in a cup of water and cook until soft by making 2 - 3 whistles.
Meanwhile let us prepare the masala. For that grind the coconut and cumin seeds until fine by using a mixer grinder.
At the end add the green chilli and grind it again. Keep it aside.
Wait until the vegetables are cooked. Vegetables will turn soft and mushy. But that's perfectly alright.
Add in ground masala and give a quick mix. Add in very little water.
Please note this recipe shall have very thick gravy. Add in salt as per your taste.
Bring it to boil. Allow it to boil for 2 minutes under medium flame. Switch off the stove.
Now let us prepare tempering. For that, heat 2 tbsp of oil. Add in mustard seeds, urad dal (optional) and broken red chilli.
Followed by add in chopped onion and curry leaves.Fry until onions turn soft and slightly brown.
At the end add in grated coconut and fry until slightly brown.
Add this tempering into the boiled gravy. Mix well. Serve it with either rice or chapathi and enjoy.