Boil the black-eyed peas in plenty of water over a high flame for about 30 minutes, or until tender.  

Drain the cooked black-eyed peas in a colander or wire mesh strainer.

Heat coconut oil in a pan over medium heat and add in the curry leaves and slit green chilies. Sautee them for about three minutes until the chilies look slightly wrinkled and blistered.

Clean and cut the Ash gourd in 1-inch (2.5 cm.) cubes or thin slices according to your preference. Discard the seeds and the skin. 

Add the cut ash gourd to the pan and sauté for a few minutes.

Add the coconut milk and salt. Let it simmer for 10 minutes until the gourd is tender.

Stir in the boiled and drained black-eyed peas, and cook for long enough to heat the beans.