Onion theeyal....

INGREDIENTS:

Pearl onion - 1 lb. (shallots)
Red chilies  - 5 to 10.
Grated coconut  - 3/4 cup.
Coriander seeds  - 1/2 tsp.
Juice taken from small lime sized tamarind with 1/2 cup water.
Coconut oil  - 3-4 tbsp.
Mustard seeds - 1/2 tsp.
Fenugreek sees  - 1/2 tsp.
Curry leaves  - 2 sprig.
Green chilies  - 3 to 4 , slit.
Salt to taste.

METHOD:
Roast the grated coconut, coriander seeds, red chilies, half fenugreek seeds, 3 onions in 1 tbsp oil.  Let it cool.  Grind in to fine paste with enough water. 
Heat the remaining oil, add mustard seeds, remaining fenugreek seeds, curry leaves, 2 red chilies and fry. 
Add the onions and saute.  When it turns clear add the green chilies, ground mixture, tamarind juice, with little water and cook on medium heat, stirring occasionally. 
Add more salt and cook till it becomes fairly thick. 

VARIATIONS:
1.  Drum stick theeyal : 4-5 drumsticks.
Cut the drumsticks to 1 1/2 inch length and make the same way as theeyal.
2.  Eggplant theeyal:  1 lb brinjal.
Make as onion theeyal.
3.  Drumstick leaves and flowers theeyal can be made as onion theeyal.
4.  Bitter gourd can be used to make theeyal.

"ENJOY COOKING AND EATING"