Patoler Narkel Charchari ~ Stri fried parwal/pointed Gourd with coconut and mustard paste

This is quite a variation from a typical charchari recipe of bengali cuisine. Charchari is a cooking term, usually a vegetable dish where one or more varieties of vegetables, seasoned with spices like mustard or poppy seed and flavoured with a phoron or tempering.
 This recipe I learned recently from one of my friend. I loved the flavour, so thought of sharing with you all. It's very quick, flavourful and tasty dish. Tastes great with hot rice as a side dish.

You Need :
Patol/Parwal/Pointed Gourd : 5-6 (cut lengthwise into half)
Freshly grounded coconut : 3 tblsp.
Mustard seed : 1 tblsp.
Cumin seed : 1 tsp.
Green chilli : 1-2(as per taste)
Turmeric powder : 1 tsp.
Red chilli powder : 1 tsp.
Sugar : 1 tsp.
Salt to taste
Mustard Oil : 2 tblsp.

How To :

• Preperation: 1) Cut the tips of parwals from both the end. Scrape out the skin with a knife. Then cut into halves lengthwise. 2) Make a fine paste of mustard seed and green chillies. Add green chillies according to your tolerance level. 3) Make a smooth paste of coconut. Keep aside.
• Heat oil in a pan, add parwals/patols, fry them with a little salt added from both side, stirring continuously for about 2 minutes, don't let it brown. Now add coconut paste and stir frequently for 2 minutes. When coconut paste is nicely coated with parwals/patols, add mustard seed paste, chilli powder(if needed), sugar and salt to taste. 
• Stir fry the paste for a minute or two, then add 1/2 a cup of water and let ti cook covered with a lid. When water has evaporated and oil is pipping out, check the taste and seasoning. Stir fry for another 2 minutes. All the spices should be well-coated with Parwal/Patol pieces.
• Serve hot with rice.