6 nos – Big chilly ( Bajji chilly)
3 nos – Bay leaves
1/4 cup – Grated fresh coconut or dessecated coconut
1 1/2 tbsp – Tamarind paste
1 tbsp – Jaggery
2 tbsp – Oil
1 tsp – Mustard seeds
A pinch of turmeric
Salt to taste
Slit and deseed 3 chillies and let the seeds remain in 3. Cut them into big chunks.
In a pan heat oil. Add mustard seeds and let it crackle. Add bay leaf and let it give out the aroma. Add the chillies and the coconut and saute till the coconut turns gold in colour and chilly wrinkles.
Add salt and turmeric and saute for a minute. Add tamarind paste, jaggery and 1/4 cup water and cover it. Cook it till it all comes together and the water evaporates.