Green Chillies – 400 gms
Tamarind – 1/2 cup, soaked in 300 ml water for 30 minutes
Sesame Seeds – 2 tsp
Peanuts – 1 tbsp
Mustard Oil – 4 tbsp
Mustard Seeds – 1 tsp
Onion Seeds – 1 gm
Curry Leaves – 2 sprigs
Ginger Garlic Paste – 2 tsp
Cumin Powder – 2 tsp
Coriander Powder – 4 tsp
Red Chilli Powder – 2 tsp
Brown Onion Paste – 1 tbsp
Salt to taste

1. Squeeze the tamarind, discard the pulp and retain extract.
2. Blend sesame seeds and peanuts together to make a smooth paste.
3. Heat the oil in a pan.
4. Saute mustard seeds and onion seeds till they crackle.
5. Add curry leaves.
6. After few seconds add ginger garlic paste and saute for a minute.
7. Add the spice powders, brown onion paste, salt, and sesame-peanut paste.
8. Mix well.
9. Add the tamarind extract and bring the mixture to the boil.
10. Cover and cook on dum for 10 to 15 minutes or over a hot plate.
11. Remove from heat.
12. Serve hot with steamed rice.

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