Ingredients:
4-5 medium ridgegourds sliced
1 large onion sliced thickly
1 medium onion thinly slivered
2 tomatoes diced
4 green chillies
1 stalk curry leaves
1 cup coconut cut in thin chips
4 dry red chillies
1/2 tbsp. coriander (dhania ) seeds
1/2 tsp. fenugreek seeds
1/2 tsp. mustard seeds
1/2 tsp. turmeric powder
salt to taste
2 tbsp. tamarind pulp
3 tbsp. oil
Method:
- Heat 1 tbsp. oil in a pan, add following one at a time, fry, drain and remove.
Coriander seeds, 2 red chillies, fenugreek seeds (save 8-10 seeds for tempering), coconut and medium onion.
- Grind all to a paste adding oil leftover in pan too.
- Heat 1 tbsp. oil in same pan, add turmeric powder and ridgegourd.
- Stir and saute for 3-4 minutes till crunchy.
- Take off heat, pile in tomatoes, slit chillies, curry leaves, ground paste, tamarind, salt.
- Sprinkle 1/2 cup water over contents of pan, return to heat
- Cook covered till gravy thickens.
- Stir once in between. Take off heat.
- Heat remaining oil in a small pan.
- Add mustard seeds, 8-10 fenugreek seeds, remaining red chillies
- Allow to splutter.
- Add sliced onion, stirfry for 2-3 minutes.
- Add to curry, cover and allow tempering to permeate.
- Remove lid,stir gently.
- Serve hot with practically anything like rice, chapatis, puris, etc.
Making time: 45 minutes
Makes: 3-4 servings
Shelflife: 1 day
Variations: One may make theeyal in the same way with a
variety of vegetables like brinjals, bottlegourd,
Gherkins, zucchini, etc. An interesting dish can be
made the same way using cauliflower or broccoli too.
Kerala Dishes Index
