1. Wash and Cut the mirchies into 1 inch or little bigger pieces diagonally that is in diamond shape or ordinary shape, do not deseed the mirchies. Add kadi pattha to the mirchies and keep aside.

2. Grind til, phali and coconut into fine paste and keep aside.

3. Heat oil or ghee in a fat bottom vessel, add rai, kalonjee and methiseeds and saute for some time. Add the mirchies and kadi pattas, see that the mirchies are well soaked in oil if the oil seems to be less add some more oil and saute the mirchies for few seconds and then add ginger garlic paste and keep stiring for 2 minutes.

4. Add chilli powder, turmeric powder, jeera powder, coriender powder, garam masala powder. Add salt according to taste and saute for 2 minutes.

5. Add the grounded paste (til, coconut, phali) and saute continuously so that the chillies are well coated with the paste and add 1 1/2 cup of water and keep stiring. (see that you dont put lots of water and make the gravy very thin and watery, gravy should be thick)

6. When the oil comes on top and the chillies are almost tender add the tamrind pulp (that is tamrind soaked in water for sometime), according to taste that is how sour you want. And cook for 5 minutes and take out of flame. And garnish with fresh chopped coriender.

Note :

You can put the whole green chillies instead of cutting into 2 or 3 pieces but for better taste cut into pieces. And the gravy should be light yellow in color, in case you want little less gravy then add 2 cups water or according to your consistency gravy, instead of one cup (by see that you dont put lots of water and make the gravy very thin and watery, gravy should be thick).

Enjoy with Hot Parathas, Plain Rice or Biryani.