First wash and lightly scrap the skin of the pudalangai. Then cut it into smaller size pieces. Then slit the smaller sized pieces into halves. Remove the inner white pulp as shown in pic.Now, chop up the pudalangai.

 

 

To the chopped pudalangai, add the salt and moong dal. Place the veggies in a plate corner and set aside in a slight slanting position for about 10 minutes. The salt will draw out the moisture from the veggie and the liquid will collect at the bottom of the plate. Now, gently squeeze any remaining liquid from the pudalangai. Collect all the liquid in a separate bowl and keep aside.

 

 

Now heat a pan with oil, add the mustard and once it splutters, add the other ingredients listed under "To temper" in the given order. Once the dal turns golden brown, add the onion and saute until translucent.

 

Now add the chopped pudalangai to the pan and mix well. Sprinkle some of the collected liquid. Cook covered in low-medium flame for about 5 mins or until the veggie is fully cooked. By now the mixture would be dry.

 

 

Increase the flame to high and saute for few more minutes until roasted. Finally, add the coconut, mix well and turn off the flame.

 

Enjoy hot as a side for rice and gravy.