White Rice in a pool of Kuvale n Dudde Val Val (yogirathna) /Ash Gourd n Pumpkin Curry cooked in Coconut Milk, topped with Raw Mango Pickle

White Rice in a pool of Kuvale n Dudde Val Val (yogirathna) /Ash Gourd n Pumpkin Curry cooked  in Coconut Milk, topped with Raw Mango Pickle 

Kuvale n Dudde Val Val (yogirathna) /Ash Gourd n Pumpkin Curry cooked  in Coconut Milk

•   Kuvale /Ash Gourd -1/2 kg 
• Dudde /Pumpkin -1/2 kg 
• Grated coconut-21/2 cups
• Slit green chillies -5 to 6 
• Cashew nuts- 10 to 12  
• Salt to taste  

Seasoning 

• Coconut Oil - 2 tsp 
• Mustard seeds-1/2 tsp
• Cumin seeds-1 tsp
• Curry leaves-1 sprig

Method
Extract coconut milk from grated coconut . 

Chop the ash gourd n pumpkin ( retain the skin of pumpkin )  into medium size pieces n Pressure cook them  along with cashew nuts n slit green chilly , for just one whistle adding very little water .  Transfer the cooked  stuffs to a vessel , add   coconut milk n bring it to a quick boil , add salt n stir well .