NOTE - The entire cooking process is done on medium/high heat. If at any point you get a whiff of burning or see it smoke up the kitchen, reduce the heat to continue cooking.

Start by washing the vegetable first then cutting it lengthwise all the way. Remove and discard the inside seeds and white flesh along with the edges that we won't be needing.

Next, slice the pudalangai fairly thin. Soak the sliced pieces in salt water for about 5-10min. Drain then set aside for later use.

On medium/high heat, use a heavy wide enough skillet or pan to heat up the oil. Add mustard seeds and let it sizzle. When it is starting to sputter add the sun-dried red chilli, and a few curry leaves to sizzle as well.

Add the sliced onions and saute for a few minutes until the onions have softened.

Next, add turmeric powder, sliced green chilli as well as the pudalangai slices. Give it a good mix and let it cook for about 10min. While it is cooking, continue to mix so that the vegetable gets evenly cooked and won't burn the bottom.

Once the vegetable has softened add the grated coconut, sprinkle the salt as needed and continue to mix for another 5 more minutes or until the vegetable is completely cooked and softened.

When done, remove from the heat and serve it with a bowl of steamy rice.