Hyderabadi Green Chilli Curry

1) Green chillies (medium size) 1/2 kg
2) Onions large, thinly sliced 4
3) Poppy seeds 2 tbsp
4) Sesame seeds 2 tbsp
5) Coriander seeds, cumin seeds, 2 tbsp
6) Coconut (dried) 1 tbsp
7) Turmeric powder (roast and grind to a fine paste of each) 2 tsp
8) Ginger and garlic paste 1 tbsp
9) Curry leaves 6
10) Nigella seeds (kalonji) 1 tsp
11) Salt to taste
12) Tamarind (imli) (soaked in 2 cups hot water) 1 cup
13) Dalda or your choice of cooking oil 1/2 cups
Baghar (Fried Garnish)
1) Cumin seeds 1/2 tsp
2) Red chilies pods (whole) 6
3) Fenugreek seeds (methi) 6
4) Curry leaves 4

METHOD:

1. Heat oil in a shallow pan.
2. Fry chillies with salt and remove from pan.
3. Immediately put the ingredients of garnish in the oil, stir for 30 seconds, add sliced onions.
4. Fry till pale golden.
5. Add all the spices to the onions along with curry leaves.
6. Now put the chillies in it and fry for 5-7 minutes.
7. Add tamarind pulp to it and cook on low heat for 10-15 minutes.