1. Deseed and remove stalk of chillies.

2. Put plenty of water to boil, adding a little salt.

3. Put chillies in boiling water, and cook till whitish in colour.

4. Drain, chop into large sections or keep whole.

5. Heat oil in a large frying pan.

6. Add chillies, fry for 1 minutes, remove. Keep aside.

7. Add cumin seeds, allow to splutter.

8. Add curry leaves to oil, asafoetida, ground paste, coconut.

9. Stir and cook for 3-4 minutes.

10. Add ground powder, masala powders, simmer till oil seperates.

11. Add salt and tamarind water, and 1 cup water.

12. Add chillies, boil till gravy is thickened and oil floats on top.

13. Serve hot with sheermal, khuskha or parathas.

Making time:30 minutes
Makes: 5-6 servings
Shelflife: 2 days refrigerated