Ingredients
| Quantity | Measure | Ingredients | Description |
| 3 | Large | Chillies, Green | Sliced lengthwise |
| 3 | Whole | Chillies, Red Dry | Remove stems, and break |
| 2 | Tablespoon | Cooking Oil | for seasoning |
| A | Few | Curry Leaves | cut in pieces |
| 6 | Flakes | Garlic | cleaned, and sliced in small bits |
| 1/2 | Inch | Ginger | pared, and minced in small bits |
| 3 | Large | Onions | Sliced thinly |
| 1 | Teaspoon | Pepper Powder | |
| 1 | Ball | Tamarind | Soak and extract juice |
Method
In a cooking pot, heat the cooking oil, and when hot, put curry leaves, and other minced masala, and finally add the sliced onions. When sufficiently browned, add the tamarind pulp, and add two teacups of water, and cook everything. Add some salt to taste. Before putting off the stove, taste the saar, and add salt or tamarind pulp to adjust the taste.
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