Remove skin and cut the pumpkins into small squares.
Pressure cook karamani till cooked but do not overcook.
Boil Karamani and the pumpkins together. Again, do not over cook but make sure it is not raw either. Add very little water and also add salt while cooking.

When the vegetables are cooked, add the coconut milk and allow it to boil just once. Turn off the fire, sprinkle with oil and garnish with curry leaves.

Serve with rice and sambar.