Directions

1. Soak and extract tamarind from a lemon sized ball.

2. Dry roast - peanuts, sesame seeds, dhania, red chillies and coconut - couple of tbsp each approx. Add water and grind into a smooth paste and set aside

3. Saute and set aside - big green chillies / bajji molaga. I also add regular green chillies here for more heat.

4. Heat kadai. Temper with jeera. Add finely chopped onions, tomatoes and saute. Add some ginger garlic paste. Cook until raw smell goes. Add the tamarind extract and ground masala paste and cook until it starts to thicken and raw smell goes.
5. Add salt. Add a pinch of jaggery to balance the flavours. Add sauteed green chillies. Cook for a couple of minutes.

6. Usually served as a side for Biryani in Hyderabadi cuisines, I love it with rotis and plain rice !