Teflam Aalen is a vegetarian version of fish curry. It is a coconut based gravy enriched with the flavors of teflam or schezuan peppers. It is usually eaten during the monsoons when fish is scanty or on vegetarian days.
1. Grind the coconut, red chilies and turmeric into a fine paste, adding water as needed.
2. Crush the teflam slightly. This aids in bringing out their flavor. In a vessel, heat oil and add the fenugreek seeds. Next, add the green chilies and teflam and saute for a minute. To this, add the coconut chili paste.
3. Add the remaining water and salt. Mix well and let the curry come to a boil. Serve hot with rice.