Dry roast together 2 tbsp mustard
seeds, 1 tbsp cumin seeds and 1 tbsp whole coriander. Grind finely and mix with
salt to taste and tamarind pulp. Slit green chilies and fill with the prepared
filling mixture. Keep aside.
Heat 1 cup oil in a pan, add in 3
chopped onion and fry till light pink in color. Remove onion and keep aide. Add
in pan ½ kg meat with salt to taste and 1 tsp turmeric. Fry well till water
dries. Now add fried onion, 3 chopped tomatoes, 1 tsp fennel seeds, 1 tsp onion
seeds, 6 cloves of garlic, 2 tbsp chopped ginger, 1 tbsp whole coriander and 6
whole red chilies. Slightly fry and add ½ cup tamarind pulp. Now fry stuffed
green chilies in a frying pan and add to the meat mixture. Simmer on low flame for
10 minutes; serve with plain boiled rice or Chapati.