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taabai
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Roast sesame seeds, peanuts, desiccated coconut, sliced onion, coriander seeds, and cumin seeds until fragrant. Let it cool, then grind into a smooth paste. Set aside.
Slit the green chillies.
Heat oil in a deep pan and lightly fry the chillies for 4–5 minutes until slightly softened. Remove and set aside.
In the same pan, add mustard seeds, nigella seeds, fenugreek seeds, cumin seeds, and curry leaves. Let them splutter.
Add ginger garlic paste and the chopped green chillies. Sauté briefly, then add turmeric and salt. Cook until the raw smell goes away.
Add the ground masala paste and mix well.
Cook this on a medium–low flame, stirring constantly so it doesn’t stick or burn. Keep roasting until the oil separates and the masala darkens slightly.
Add tamarind pulp and cook until it blends into the masala and the oil starts to show again.
Add the fried chillies back in along with ½–1 cup water (adjust depending on how thick you want it). Add a few curry leaves and cilantro.
If using, add slit tomatoes at this stage. Cover and cook until everything softens and the gravy thickens.