Chena Asthram(Elephant Yam in coconut gravy)

1.Chena/Yum -400gms(cut into 1inch cubes)
  Turmeric powder-1/4tsp
  Salt
2.Black eyed beans(vanpayar)-1/4cup
   Black chickpeas-1/4cup
(Soak chickpeas and beans overnight)
3. Shredded coconut-1cup
    Cumin seeds-1tsp
    Garlic cloves/Pearl onion-2
    Chilly powder-1tsp
    Turmeric powder-1/4tsp
4.Coconut oil-1tbsp
   Mustard seeds-1tsp
   Chopped pearl onion-2
   Dry red chilly-2
   Curry leaves

• Pressure cook chickpeas and beans with enough water and salt.(2-3 whistle)
• Add cubed yum and turmeric powder to the beans-chickpeas mixture. Add water if needed.Cook it again in a pressure cooker for 2 whistles.
• Grind together coconut,cumin seeds,turmeric powder,chilly powder and garlic(pearl onion).Pour the mixture into the cooked yum.Adjust salt and cook till the required consistency is reached.
• Heat 1tbsp coconut oil in a pan.Splutter mustard seeds,onion,dry red chilies and curry leaves.Add this seasoning in to the curry and mix well. 
• Serve with 'kanji"