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1 onion, finely sliced 1 tsp of grated coconut 2 tsp sesame seeds (til) 1 tsp coriander powder 1 tsp cumin powder 1 tsp red chilli powder 1/2 tsp haldi powder 2 tsp ginger-garlic paste 1 tbsp chironji (melon seeds) 1 lime-sized tamarind, soaked in hot water salt to taste METHOD Boil the large green chillies in salted water, till it changes its colour (will become a bit pale from its usual bright green colour). Keep aside. Lightly roast the sesame seed (til), chironji and grated coconut. Grind to a paste. Add coriander powder, chilli powder and turmeric powder to the above paste. Heat oil and add cumin seeds. Add the masala paste, along with ginger-garlic paste. Fry till the oil separates. Add the boiled green chillies and curry leaves. Stir fry for 2 minutes. Add the tamariand water. Simmer till the gravy thickens. Served best with Biryani.
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