Ingredients 200 gms long green chillies 1 tsp cumin seeds (jeera) 1/2 tsp mustard seeds ( rai

/ sarson) 1/4 tsp fenugreek (methi) seeds 1/4 tsp nigella seeds (kalonji) 6 curry leaves (kadi patta) 1/4 tsp turmeric powder (haldi) 2 tbsp coriander-cumin seeds (dhania-jeera) powder 2 tsp chilli powder 4 tbsp tamarind (imli) water 2 tbsp chopped corriander (dhania) 5 tbsp oil salt to taste To be ground into a paste 6 cloves of garlic (lehsun) 12 mm. (1/2") piece ginger (adrak) 1 onion 2 tomatoes 3 tbsp grated coconut For the dry powder 2 tbsp roasted peanuts 2 tbsp sesame seeds (til) 1 tbsp cumin seeds (jeera) Method For the dry powder Roast the peanuts, sesame seeds and cumin seeds lightly. Remove and powder. How to proceed Heat the oil in a kadai. Wash and slit the green chillies. Remove the seeds and fry in hot oil until they turn white. Remove. In the same oil, add the cumin seeds, mustard seeds, fenugreek seeds, nigella se eds and curry leaves. Cook until the seeds crackle. Add the paste and fry for a while. Add the turmeric and coriander-cumin seed pow der, chilli powder and dry powder masala. Cook for a few minutes until the oil c omes on the top. Add 2 cups of water and the tamarind water and cook until thick. Add the fried g reen chillies, coriander and salt and cook for a few minutes. The gravy should b e thick. Serve hot.