It is one of the most popular dishes of Hyderabadi cuisine, which best compliments biryani. You can also serve it as a side dish with boiled rice or roti as well.
Ingredients;
200 grams- green chilies (hari mirch)
1/2 cup- oil
1 tsp- cumin seeds (zeera)
1/2 tsp- mustard seeds (rai)
1/4 tsp- fenugreek seeds (methi dana)
8 to 10- whole button red dried chilies (sookhee laal mirch)
8 to 10- curry leaves (karee patta)
1/4 tsp- nigella seeds (kalonji)
2 ground medium sized onions
1/2 tsp- turmeric powder (haldi)
Salt as required
1 ½ tsp ginger & garlic paste (pisa hua adrak lehsun)
1 tbsp tamarind dissolved in 1/2 cup hot water (imli)
Spices for dry roast;
1 ½ tbs- coriander seeds (sabut Dhania)
1/2 tbs- cumin seeds (zeera)
1 ½ tbs- sesame seeds (safed til)
1 ½ tbs- poppy seeds (khash khash)
1/4 cup- coconut (naariyal)
1/4 cup- peanuts (moong phalee)