Jeevkadgi butti ( ButterFruit in coconut gravy)

What you will need:
2 cups butterfruit ( jeevkadgi) cut into small pieces
1 cup grated coconut, fresh or frozen
2 medium onions
8 fried red chillies
2 tsp coriander seeds
small piece of tamarind(or 1 tsp tamarind paste)
6 tsp oil
1 tsp mustard seeds
salt to taste

How to prepare:
Cook the butterfruit pieces with a little salt and set aside. Cut the onions into thin slices and keep aside. Grind coconut, red chillies and tamarind into a paste. The paste does not have to be very smooth. Then add the coriander seeds and grind again. Head oil in a pan and add mustard seeds. When the mustard seeds begin to cracke, add the sliced onions and saute for a minute. After the raw smell of the onion goes away, add the ground masala and some salt and fry for a minute. Now add the cooked butterfruit. This dish is semi-dry, so do not add a lot of water. Cook the mixture for about 5 minutes. Serve hot with rice.