Clean and cut the pumpkin into 1" square pieces. Cook on medium fire with a
little water, turmeric powder, chilli powder and salt till tender. Mix well with
a spoon. Make a fine paste of 1/2 of the coconut and cumin seeds. Coarse grind
the peppercorns. Add to the cooked vegetable and bring to a boil. Remove from
fire.Heat oil in a frying pan. Add mustard seeds and curry leaves. When the
mustard seeds crackle add the split horse bean. When the bean slightly changes
colour, add the remaining grated coconut and fry till golden brown. Add this
seasoning to the dish, mix well and serve.