Tamarind pulp (Extracted from gooseberry sized ball)
Chopped Coriander (little)
Heat some oil in a pan. Fry the chopped Onion pieces till they turn golden brown.
Add Coconut powder, Cashews and Sesame seeds. Fry till the Coconut changes colour. Grind this into a smooth paste, adding some Water.
Heat some Oil in a pan to prepare the Gravy/Kurma. Put Ginger Garlic paste, Salt, Chilli powder, Coriander powder, Cumin powder, Garam masala, Turmeric and fry continuously so that it doesn't stick to the bottom.
Add Tomato paste to this fried masala paste and fry again till the Oil floats to the top.
Add Onion pieces to this Tomato gravy and cook for at least 4-5 minutes.
Mix the Tamarind Pulp and Cook till the Oil floats.
Mix the Onion paste which you made in the beginning in the Tomato gravy. Cover it with a lid and cook till the Oil floats to the top.
Check the taste of Salt and Spice, add if required. Garnish it with Chopped Coriander leaves and remove it from the fire