Lets start by making the coconut paste. Add the coconut, roasted channa, chilli (optional), cumin, salt (about 1/2 tsp), turmeric along with 1 tsp coconut oil to a blender. Process to a smooth yet thick paste.
Adding water too much will make this paste watery leading to it getting burnt while cooking. So add just enough water (if at all) in order to make it into a smooth paste.
Next layer the chopped vegetable in a layer. See Tips for other options.
Place the coconut paste last right on top. Make sure the paste is not touching the bottom.
Cook on HIGH flame for 2 whistles. Make sure the flame is covering the entire base of the pressure cooker but does NOT come up the sides. That causes burning of the handles. This would take 5-6 minutes. If you don't get a whistle by the 6th minute, switch off the flame. Your PC might be leaking steam.
In a few minutes you should see the pressure valve popping up.
followed by the whistle soon after.
Once done, switch off the flame and release pressure immediately using a spatula.
This is how it looks upon opening.
The gourd is cooked through yet not mushy at all.
Now add the yogurt and
mix to combine. Let it sit for few minutes in the cooker itself. The yogurt cooks well enough in the retained heat hence you do not
have to switch on the heat.. You can add OPOS Tadka
if you like at this point.