Make a paste of spice mixture. Peel red pumpkin and a potato and cut into sticks-approximately 3 cms long and 1 cm thick. Mix lukewarm water with grated coconut and squeeze out thick milk approximately 3/4 cup. Mix flour with coconut milk and the spice mixture. Maje batter to a coating consistency. Add water if needed. Divide butter into four portions and put each variety of vegetable in it. Mix to coat each piece properly with the batter. Heat oil and deep fry all vegetables one by one till golden brown and crisp. Serve hot with the relish. To prepare the relish, take water, vinegar, sugar, salt and chilli powder in a vessel. Bring to a boil. Remove from heat and cool. Cut cucumber into four pieces lenghtwise and then make thin slices. Add cucumber and peanuts to the prepared liquid. Keep for 2 hours before serving with the crisp fried vegetables.