Scrap the skin of the snake gourd slightly to remove the snowy skin. You can skip this step, do only if desired. I usually don't do this, one of my friend told, so tried this time.
Cut the snake gourd into tubes and halve the tubes vertically.
Remove the centre soft portion with a cutlery knife and wash the snake gourd.
Stack two, three pieces and slice the snake gourd into thin crescents.
Mix well, the cut snake gourd with salt and moong dal in a big plate and keep it in a slanting way to let the excess water drain.
Keep aside for 10 – 15 minutes, the mixture will ooze out water. You may want to mix in between once.
Squeeze out the excess water, don't squeeze hardly, just gently to take off the excess water. Keep aside.
You can use the squeezed water to sprinkle it in between cooking.
Heat kadai with oil and temper with the items given under the “To temper” table.
Add the chopped onions and fry till transparent.
Add the snake gourd and fry for a minute and press it lightly and cook covered for 4 minutes.(stir in between)
Once done, mix in the coconut and stir well for a minute and transfer to the serving dish!