Step 1
Wash the green chilies thoroughly and dry them completely. Heat oil in a cooking pan over medium heat. Add mustard seeds, fennel seeds, and cumin. Stir gently until the spices release their aroma and begin to crackle.
Step 2
Add onion and garlic to the pan. Cook for several minutes until the onion becomes soft and lightly golden. Stir continuously so the garlic does not burn and the mixture develops a balanced flavor.
Step 3
Add tomato, turmeric, red chili, and salt. Mix well and cook until the tomato softens completely and the oil starts separating from the masala mixture. This creates the rich base for the dish.
Step 4
Add green chili to the masala.
Step 5
Mix carefully so the chilies remain whole.
Step 6
Cook for 8 to 10 minutes on low heat.
Step 7
Stir occasionally to coat the chilies evenly with spices.
Step 8
Add tamarind and mix thoroughly. Simmer for another 5 minutes until the sauce thickens and sticks to the chilies. Turn off the heat and let the dish rest briefly before serving with rice or roti.
