Dry roast moong dal until the color slightly changes. Let cool and grind to a coarse powder.
Heat 1tbsp oil in a saute pan, add mustard seeds and once the seeds start to splutter add curry leaves and dry red chili.
Next add chopped doodhi along with green chilies, turmeric powder and salt. Cover and cook on medium flame until the veggie is tender, about 10 minutes.
Add the roasted dal powder and grated coconut. Cook for 2 more minutes. Remove from heat and serve with steamed rice or roti.