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.