Make a slit in the green chillies lengthwise on one side taking care not to cut through to the other side.
Remove seeds. Wash well and put in a strainer.
Mix 1 tsp each cumin seeds and salt and stuff the slit chillies with it.
Soak tamarind in hot water, mash with fingers, remove seeds and strain through a sieve and use the pulp.
Heat oil, add chillies and fry for a few seconds turning the chillies frequently so that they do not brown.
Add 2 tsp cumin seed and 1 tsp salt. Fry for a minute or two. Add ground molasses and tamarind.
Simmer for 10-12 minutes. Remove from heat.
When cold serve with dal chawal (lentils and rice) or fish curry and khichri.
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