Ingredients
1 1/2 lb thondekai(gherkins), sliced into 
small rounds
3 tablespoon coconut, shredded
10 red chillies
1/2 tsp methi
2 tsps coriander seeds
A small piece of tamarind
1 small onion, chopped finely
1 tsp mustard seeds
1 sprig curry leaves
5 tbsp cooking oil

Method
Heat 2 1/2 tablespoon oil, fry the thondekai till they turn 
crisp and brown, drain and set aside.
Fry ingrdients 2 to 5 in oil and blend to a smooth paste 
along with the tamarind.
Heat remaining oil, add the mustard and curry leaves 
and when the mustard starts crackling, add the chopped onion.
Fry till the onions turn translucent.
Now add the thondekai and the coconut paste and keep frying.
DO NOT ADD WATER.
Fry for around 20 minutes till the whole mixture 
turns dark brown and loses all moisture.
Take it off the fire.
Can be eaten with rice and dal.