Navil Kosu Sukke -( Tender Knol Khol cooked in coconut based dry masala )

Navil Kosu Sukke -( Tender Knol Khol cooked in coconut based dry masala ) 

• Tender Knol Khol/Navil Kosu - 3
• Onion - 1 small  

To grind to a semi coarse dry masala 

• Grated  coconut- 1 cup 
• Coriander seeds- 1 tsp 
• Urid dhal- 2 tsp 
• Roasted dry red chillies- 4 
• Tamarind -Tamarind seed size 
• Salt to taste 

Seasoning 

• Oil - 2 tsp
• Onion - 1 

Method 
Wash n chop the knol khol to 2 inch cubical pieces ( peel the outer skin if it is rough or else if tender then retain the skin ).Pressure cook it along with chopped onion for 1 whistle ( Dont over cook n make it mushy ) 

 In a tsp of oil roast coriander seeds n urid dhal separately on low flame .. remove it 

Grind roasted chilles n tamarind to a fine paste adding little water , then add grated coconut n grind to a semi coarse paste ... n just before removing the ground paste add the roasted coriander seeds , urid dhal n grind for 1/2 a minute . 

In a kadai add oil , add chopped onions n fry till pinkish red  , add the ground masala n fry for a while , add the cooked knol khol, cooked water n salt . cook till all the water evaporates n it becomes dry .