Ingredients
1/2 lb. green chillies, large and long
1 lb. onions, sliced
1 tsp cumin seeds
2 tsp ginger garlic paste
1/4 tsp turmeric powder
1 tsp powdered bayleaf
1/2 cup thick tamarind juice
Salt to taste

Roast and powder the following:
4 tsp sesame seeds
4 tsp khus-khus (poppy seeds)
2 tsp coriander seeds
2 tbsp peanuts
1/4 coconut scraped
1 tsp salt

Method
To remove tartness from the chillies, immerse
once or twice in boiling water, remove and strain.
Pat dry.
Heat oil and fry the chillies till they turn white.
Drain and set aside.
In the same hot oil,fry the cumin seeds.
When they turn color, add the onion slices and fry
till they become soft.
Now add the ginger-garlic paste and fry for a minute.
Add the turmeric and powdered spices and fry well 
stirring continuously.
Add the tamarind juice and simmer.
Add the chillies, powdered bayleaf and salt to
taste.
Mix well and cook over a slow fire till the oil 
starts floating on top.
When cool, store in airtight containers in the 
refrigerator.
This preparation goes well with biriyani/pulao.