Ingredients:
· 10-12 mild green chillies
· 1tbsp tamarind soaked in
· 1/3 cup hot water
· ½ tsp mustard seeds
· ½ tsp kalonji
· ½ tsp cumin seeds
· 8-10 curry leaves
· 5tbsp oil
· Salt as required
· 1tbsp coriander, chopped
· ¼ cup desiccated coconut (unsweetened)
· ¼ cup peanuts, roasted
· 1½ tablespoons white sesame seeds
· 1 onion, thinly sliced
· 2-3 garlic cloves
· 1 inch ginger
· ½ tsp red chilli powder
· ½ tsp turmeric powder
· ½ tsp garam masala

Method:
In a pan, add a tablespoon of oil. Add sliced onion. Stirring often, sauté onions until lightly browned.
Next, add the desiccated coconut. Mix and sauté until the coconut turns light golden. Later, add roasted peanuts and sesame seeds to this mixture and roast for one to two minutes on low heat Make a smooth paste of the above roasted mixture with garlic cloves, ginger and all the ground spice powders with half cup water.
In a small bowl, soak tamarind in hot water for 20-30 minutes. When the tamarind has softened, squeeze the tamarind pulp in the water in the bowl. Keep the tamarind water aside. Remove the green chilli crowns or you can also keep them intact. Rinse and wipe them dry; slit the chillies vertically, but do not break them. You can opt to remove the seeds from the chillies if you prefer.
Heat about two tablespoons oil in a pan. Fry the chillies lightly until you see some blisters on them.
Remove and drain on paper towels. Now, in the same pan add two tablespoons oil. Fry the mustard seeds on low heat till they crackle. Then, add kalonji, cumin seeds and curry leaves. Fry for a minute.
Add the ground masala paste. Sauté for three to four minutes on medium-low heat or till the oil floats on the top and sides of the masala. Now, add tamarind pulp and one to two cups of water. Stir to combine. Simmer for five minutes on medium-low heat. Add fried green chilies and salt, and simmer for five to six minutes more. Garnish with coriander leaves. Serve hot with steamed rice or any flatbread.