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Chilies (boiled in salted water till colour changes and drained) 250 gms. 
Onion (sliced fine) 1 no. 
Dessicated dry coconut 1 tbsp. 
Chironji 1 tsp. 
Til 1 1/2 tsp. 
Dhania powder 1 tsp. 
Jeera 1 tsp. 
Ginger-garlic paste 2 tsps. 
Chili powder 1/2 tsp. 
Haldi 1/4 tsp. 
Curry patta A few 
Walnut sized tamarind (dissolved in 1 1/2 cups water 1 no). 
Oil 3 tbsps. 
Salt to taste  

Method: 

Lightly roast and grind the following to a paste - til, chironji and coconut. Add dhania powder, chili powder and haldi. Heat oil and add the jeera, allow it to splutter. Then add the masala paste and ginger-garlic paste and fry till oil separates. Add the drained chilies, curry patta, fry a little. Pour in the tamarind water, adding salt to taste. Simmer till the gravy is thick and oil floats to the top. Serve with biryani.

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