Ashgourd – 1/2 kg
Pumpkin – 1/4 kg
Green chillies slit – 4-5
Coconut milk – 1/2 of a coconut
Coconut oil – 1 tsp
Cook ashgourd, pumpkin, and slit green chillies in little water. Pour coconut milk into the cooked vegetables. When coconut milk becomes slightly hot, remove from stove and pour coconut oil on top. Decorate with some curry leaves for special aroma. Mix well and serve along with other onam kootans/curries.