Ingredients:

• 250 gms – Bhavnagar chillies
• 1 onion, finely grated
• 1 tbsp – coconut, grated
• 2 tsp – sesame seeds (til)
• 1 tsp – coriander powder
• 1 tsp – cumin powder
• 1 tsp – Red Chilli powder
• 1/2 tsp – Turmeric powder
• 2 tsp – ginger-garlic paste
• 1 tbsp – Chironji (melon seeds)
• 1 tamarind, lime-sized and soaked in hot water
• Salt to taste
• A few Curry leaves

Method:

1. Boil the Bhavnagar chillies in salted water, till they change colour (the chillies will become a bit pale).
2. Keep aside.
3. Lightly roast the til, chironji and grated coconut. Grind to a paste.
4. Add the coriander, chilli and turmeric powder to the above paste.
5. Heat oil in a vessel and add the cumin seeds.
6. Mix the masala and the ginger-garlic paste and fry till oil separates.
7. Add the boiled green chillies and curry. Stir fry for two mins.
8. Add the tamarind water and simmer till the gravy thickens.
9. Remove from heat and serve hot with biryani.