1. Pressure cook the kizhangu upto 3 whistles.
2. Cool down and peel off the skin and mash it with your hands.
3. Add salt and lime juice and mix well, check for salt and keep aside.
4. Chop the green chillies and onion.
5. Heat a kadai and add oil,when hot add mustard,when it splutters,add urad dal, followed by curry leaves, green chillies and onion.
6. Fry till onion turns transparent and light pink.
7. Add the mashed kizhangu, kept aside.
8. Fry till moisture evaporates...May take little long time...
9. Lastly add coconut oil(If using) and grated coconut and mix well.
10. Now transfer to the serving bowl!
11. It`s ready as an accompaniment for rice.

Recipe courtesy: Rak`s Kitchen