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

How to Make Ridgegourd Theeyal

• 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.