On a pan, roast whole coriander, white cumin, poppy seeds, mustard seeds, small piece of dry coconut and peanuts.
Allow roasting until the color is slightly golden, and then crush together roasted ingredients.
In a cooking pot, add cup mustard oil and fry green chilies.
Then fry few fenugreek seeds, cumin, red chilies and few curry leaves.
Now fry sliced onions till they are transparent.
Then add turmeric powder, ginger garlic paste, fried green chilies, hot spices powder, few curry leaves, salt to taste and tamarind juice and allow cooking on low flame.
When chilies are tender, sprinkle onion seeds on top and allow simmering.
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