Trim the ends and chop the kothavarangai into fine pieces. Place them in a deep pot and add the Moong dal (washed) as well. Fill it up with just enough water to immerse the vegetable.

Cook the vegetable on medium flame until it comes to a boil and then simmer until the moong dal and the vegetable is almost cooked. You can add a pinch of turmeric powder when it is cooking. Add salt when the vegetables are almost cooked and let it simmer for a couple of more minutes for the vegetables to absorb the salt.

Strain the vegetable in a colander and let it sit for a few minutes for all the water to drain.

In the same pan as you cooked the vegetable, add 2 teaspoon of oil. Once the oil heats up, add the mustard seeds, urad dal, red chilies, curry leaves, and asafetida. Let it fry for about 30 seconds or until the dal turns golden brown.

Now add the strained vegetable and mix well to coat. Add sugar and let it cook for 2 – 3 minutes so that the all the extra moisture evaporates. Keep mixing as they tend to stick to the bottom of the pan.

Now add the grated coconut and mix well. Cook further for about 30 seconds and then turn off the flame.

Serve with rice and sambhar/rasam!