In a cooking utensil, add oil and heat it.
Add the big green chillies, cover the lid and cook for about five minutes .
Lift up the lid, stir and cook for another five minutes or until the skin color of chili changes.
Be careful while roasting as the chilies may split up on face or cover the lid while roasting.
Once fried, take the chilies out which should be added in the later part.
In the same oil, add kalonji seeds/onion seeds, fenugreek seeds/methi seeds, mustard seeds and let them crackle or pop up,
Add fresh curry leaves, ginger garlic paste .
Saute for a minute.
Add the roasted masala paste which was blended.
Give a good mix.
Cover the lid and cook the masala for about 5-10 minutes.
Remove the lid, stir well and cook again until oil releases from the sides.
Add the tamarind extracted pulp, stir well.
Add half a cup of water.
Add red chili powder and salt according to the taste.
Add one tomato cut into two halves.
Add the fried green chillies into the curry, give a mix.
Cover and cook the curry for about 10-15 minutes on medium heat.
Stir in between and and let it simmer for another 10-15 minutes or until the gravy thickens slightly.
The curry should cook well with oil appearing at the sides.
Turn off the heat.
Serve in a bowl.
Serve it with biryani or roti.