Soak the watana in water overnight or for 8 hours.
Drain and then boil them in salt and turmeric water for 20 minutes. I pressure cooked it for 4 whistles in the traditional Indian pressure cooker.
To prepare the masala
In a pan, add oil and once its hot enough add and roast dried red chillies, peppercorns, coriander seeds, cloves and fennel seeds for 2 minutes on medium flame. Transfer to a plate.
Again add oil to the pan and fry onions, ginger and garlic. Once the onions turn translucent, Transfer to the plate.
Next add shredded coconut to the pan and dry roast it till they begin to brown. Be careful to not burn it. Cook it on low-medium flame. Transfer to the plate.
Once all the roasted ingredients have cooled down, grind it to a smooth paste by adding water.
To prepare the curry
Heat oil in a pan, temper mustard seeds and cumin seeds. Once they begin to crackle, add the curry leaves, and a slit green chilly.
Add the boiled vatana to the pan. Mix it well.
Then add the freshly ground paste. Add water to get the desired consistency and salt as required, mix and bring it to a a boil on a medium flame. Chef Tip - Add water gradually to get the desired consistency. You can also skip adding water if you feel the consistency is right.
Garnish it with chopped cilantro and take it off the flame.