BITTER GOURD THEEYAL

BITTER GOURD THEEYAL

Ingredients:

To Grind:
½ cup scrapped coconut
2 shallots sliced
10 black pepper corns
½ tsp cumin seeds
2 tsp chillie powder
2 tsp coriander powder
1 sprig curry leaves
1 tbs oil

Seasonings:
1 tbs oil
½ tsp mustard seeds
½ tsp fenugreek seeds
2 dry red chillies broken
2 sprigs curry leaves

2 tsp tamarind paste
¼ tsp tumeric powder
Salt to taste
1 tbs oil

Method:
Heat a pan with 1 tbs of oil.
Add in the sliced shallots, fry for a minute.
Add in the pepper corns, cumin seeds, chillie powder,
coriander powder, curry leaves and the coconut.
Fry until a nice aroma comes and the coconut is
golden brown in colour. Remove from stove, let it cool.
Then grind to a fine paste.

Heat a wok with 1 tbs oil, add in the sliced bitter gourds.
Fry them to a deep brown colour. Add in the tumeric
powder, salt and 1 cup of water. Let it boil.
Add in the tamarind paste, and let it simmer for about 6 minutes.

Heat up a pan with the 1 tbs oil.
Add in the mustard seeds, when they splutter,
add in the fenugreek seeds, dry red chillies and curry leaves.
Stir and pour it into the wok with the bitter gourds.
Cover the wok for a while. Now taste for salt and remove from stove.
Serve with rice.

Note: Theeyal can be made with any veges of your choice.
The most common ones are, shallots, snake gourd, bitter gourd,
and prawns.
You can even make with brinjals, potatoes or with mixed veges.
The theeyal tastes best the next day.