Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           shallots or pearl onions
   2      large         onions
   2      cloves        garlic
   1      cup           grated coconut
   1      teaspoon      coriander seeds
   1      teaspoon      methi seeds
   1      tablespoon    tamarind extract
   1      tablespoon    chile powder
   1      teaspoon      turmeric powder
   2      teaspoons     oil
                        salt -- to taste
                        few curry leaves

Preparation:

Peel and chop the large onions fine. Heat one teaspoon of the oil in a frying pan and add 1/2 cup of the chopped onions. Sauté well and when browned, add the curry leaves, coriander seeds and methi seeds. Stir for a few more minutes and remove and keep aside. Wipe the pan and add the coconut. On a low heat, dry roast the coconut until brown (not burned). When it is cool, blend the coconut with the onion mixture adding a half cup of water. Heat the remaining oil in a saucepan and add the mustard seeds. When they pop, add the curry leaves and remaining onions and shallots and stir until browned. Add the tamarind extract and 1/2 cup water and salt. When it starts to simmer, add the blended paste and cook on a low fire for 20 - 30 minutes.