Ingredients vegetarian 2 servings

• 7 tbsp Dry Coconut
• 7 tbsp Peanuts
• 2 tbsp Sesame seeds
• 8 tbsp Vegetable Oil
• 15  Jalapeno Chillies
• 1/2 tsp Methi seeds
• 1/2 tsp Onion seeds
• 1/2 tsp Mustard seeds
• 1/2 tsp Turmeric
• 1/2 tsp Red Chilli powder               
• 1 tsp Fennel seeds
• 1 tsp Cumin seeds (Jeera)
• 1 tsp Green chilli paste/3 Nos. slit Green Chillies
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 2 tsp Ginger Garlic paste
• 2 tsp Garam Masala powder
• 5 tbsp Tamarind pulp
• 8-10 Curry leaves
• 1/2 cup Fried Onions
• 2 cups Water
• Salt to taste

Directions

1. Dry roast Dry Coconut & Peanuts together for 3-4 mins on a low heat. Add Sesame seeds to this & turn off the heat. Cool it slightly & grind to a fine paste with little water.
2. Heat 4 tblsp of Oil in a kadai. Slit the Jalapeons, remove seeds & lightly fry them in oil for 4-5 mins on Medium heat. You can do a filling of Cumin & Coriander powder also. Its optional.
3. In another pan, heat remaining oil. Add Methi seeds, Fennel seeds, Onion seeds, Jeera & Mustard seeds.
4. When the seeds crackle, add Curry leaves & Ginger garlic paste. Fry for 30 secs.
5. Add Green Chilli paste & fry for 30 secs. Add Tamarind pulp. Mix well.
6. Add Fried onions, Turmeric, Cumin powder, Coriander powder, Red Chilli powder & Salt. Mix well & fry for 30 secs.
7. Now add the ground paste & cook until the paste thickens & forms a dough leaving oil on the sides of the pan. Keep stirring constantly as it sticks to the bottom.
8. Add Water & when it starts to boil, add the fried Chillies & boil for 2-3 mins. Add Garam Masala, mix well & cover with a lid. Reduce heat to low & cook for 30 secs. Serve hot with Roti/Naan.

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