Ingredients

• 2 drumsticks, cut into 2 inch pieces
• 2 okra, diced
• 1 medium potato, diced
• 1 cup shredded coconut
• 12 shallots
• 2 green chillies, slit
• 2 sprigs of curry leaves
• 1 1/2 tsp coriander powder
• 1 tsp kashmiri chilli powder
• 1/2 tsp turmeric powder
• Small lemon sized tamarind
• 1 tsp mustard seeds
• 1 dried red chilli
• 2 1/2 cups water
• Salt to taste
• 4 tbsps of coconut oil

Method

Heat a pan. Add 2 tbsps of coconut oil.

Add 8 sliced shallots and 2 okra, diced. Saute for 3 minutes.

Add few curry leaves, 1 medium diced potato, 2 drumsticks, cut into 2 inch pieces, 1/4 tsp turmeric powder, salt to taste and 1/2 cup water. Cover and cook until the vegetables are well cooked.

Take a small lemon sized tamarind in a bowl and add 1/2 cup of lukewarm water. Keep aside.

Grind 1 cup of shredded coconut, 1 1/2 tsp coriander powder, 1 tsp kashmiri chilli powder, 1/4 tsp turmeric powder, 2 shallots and few curry leaves. Add 1/2 cup to 3/4 cup water while grinding. Grind to fine paste.

Once the vegetables are well cooked, add the tamarind water and the coconut paste. Add 1 1/2 cup water and salt to taste.

Bring to boil and further cook for 5 minutes.

Remove from heat.

Heat another pan and add 2 tbsps of coconut oil.

Add 1 tsp of mustard seeds.

When it starts spluttering, add 2 shallots chopped, few curry leaves and 1 dried red chilli. Fry until slightly golden.

Add this to the theeyal and mix well.

Enjoy with rice or chapati.