Splice the green chillies, such that they are still once piece
Put mustard seed in sesame oil, once the mustard splits,
then put split urad dal. Enough oil to cook chilies like we cook onion
- no need to roast like onion
Add sesame and methi to a pan and dry roast it, roast enough so you smell methi,
don't make it black. Let this cool down. Grind this into powder
Boil 2 cups water and add tamarind to it, once it cools down, squish the tamrind and strain the tamrind water
Add to the above strained tamrind water to vessel
Add turmeric, salt . Asofodeta and jaggery and cook well
Once the above liquid becomes viscous, add the cooked chilies and cook it well.
Now add the dry roasted and powdered methi and sesame, mix it well and cook for a minute
Put out the flame, check salt level
Cover the lid, keep it for 4 hours and transfer it to a glass botle.
