PREPARATION

1. In a pan, add 2 tablespoons peanuts , 2 tablespoons sesame seeds, 2 tablespoons coconut and roast for 2 - 3 minutes.

2. Take a another pan, add 70 grams onions and saute till light brown.

3. Now transfer the mixtures into a bowl, add 110 water and blend it smooth.

4. Now take 100 grams green chili and slit the chilies vertically but do not break them.

5. Heat 110 milliliters oil in a pan, add green chilies and fry for 2 - 3 minutes.

6. Heat 3 tablespoons oil in heavy skillet, add 1 teaspoon garlic, 4 - 5 dry red chilies, 1/4 teaspoon nigella seeds, 1/4 teaspoon fenugreek seeds, 1 teaspoon mustard seeds, 6 - 8 curry leaves and fry for 2 - 3 minutes.

7. Add 1 tablespoon ginger garlic paste, 1/2 tablespoon turmeric and mix well.

8. Add blended mixture and mix.

9. Add 1 teaspoon cumin seeds, 1/2 teaspoon coriander powder, 1 1/2 teaspoon salt and mix it well.

10. Add 130 grams tamarind pulp and stir well.

11. Add green chilies and cook for 4 - 5 minutes.

12. Serve hot.