Kundru with grated coconut

The main advantage of vegetarian cooking is that we have a variety of vegetables and in that again we have variety of spices to make it interesting. So here is another variety of making kundru.

Ingredients:

500g kundru and 1 small fresh coconut.

For seasoning:

1tsp of oil, ½ tsp jeera, ½ tsp mustard seeds, 2 red chillis, 1 twig curry leaves and salt to taste.

Preparation:

1. Wash and slice the vegetable either lengthwise or breadth wise but as finely as possible, without hurting your fingers. 
2. Break the coconut, grate it and keep it aside. 
3. Heat oil in a pan, put mustard seeds, jeera, chillis, curry leaves and once the mustard starts spluttering, add the vegetable and salt, place a lid and let it simmer till soft and done. 
4. Finally  fold in the grated coconut and put off the flame.

Serve hot with rice or roti.

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