Theeyal....

INGREDIENTS:

1 cup diced eggplant (brinjal).
1 cup pearl onion.
2 drumsticks, cut in to 2 inch pieces.
1 cup diced vazhuthanaka.
3-4 green chilies.
5-6 red chilies (more or less as needed).
1to1 1/2 cup grated coconut.
About 3/4 cup tamarind juice, taken from small lime size tamarind.
2 sprig curry leaves.
1/2  tsp coriander seeds. 
1/2 tsp fenugreek seeds. 
1/2 tsp mustard seeds. 
4-5 tbsp coconut oil.
Salt to taste.

METHOD:
Roast the coconut, coriander seeds, red chilies, 3-4 onions, half fenugreek seeds, in one tbsp oil.
Let it cool.  Grind in to fine paste with adequate water. 
Heat 2 tbsp oil and saute the vegetables for 2-3 minutes. 
Stir in the ground mixture, salt, tamarind juice, enough water and cook on high heat, stirring occasionally. 
Add one sprig curry leaves and slit green chilies.  Add more salt if needed.  Stir continuously till it becomes thick and cooked. 
Temper with remaining oil mustard seeds, fenugreek seeds, 2 red chilies, curry leaves and serve.

"ENJOY COOKING AND EATING"