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.