Ingredients

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4-5 medium ridge gourds 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

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Method :

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1. 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.
2. Grind all to a paste adding oil leftover in pan too.
3. Heat 1 tbsp. oil in same pan, add turmeric powder and ridgegourd.
4. Stir and saute for 3-4 minutes till crunchy.
5. Take off heat, pile in tomatoes, slit chillies, curry leaves, ground paste, tamarind, salt.
6. Sprinkle 1/2 cup water over contents of pan, return to heat
7. Cook covered till gravy thickens.
8. Stir once in between. Take off heat.
9. Heat remaining oil in a small pan.
10. Add mustard seeds, 8-10 fenugreek seeds, remaining red chillies
11. Allow to splutter.
12. Add sliced onion, stirfry for 2-3 minutes.
13. Add to curry, cover and allow tempering to permeate.
14. Remove lid,stir gently.
15. 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.