Ingredients: Tamarind (pakki imli): 50 grams (1 tea cup approximately) Peanuts: ½ cup Sesame seeds: 1 cup Mint leaves: 1 cup Chopped coriander: ¾ cup Whole green chillies: 3 Salt: 1/4th teaspoon + 3/4th teaspoon Ginger garlic paste: 1/4th teaspoon Procedure: 1. Soak tamarind in 1 tea cup of water for about 15 minutes. 2. Meanwhile to a frying pan, add peanuts and roast. Remove from the pan and peel the skin. 3. Roast sesame seeds on low flame. 4. Grind together roasted sesame seeds, roasted and peeled peanuts, mint leaves, chopped coriander, 1/4th teaspoon salt and whole green chillies into a fine paste. 5. Squeeze out the tamarind juice. Sieve and add 3 tea cups of plain water and squeeze out the tamarind juice thoroughly. Now we have 4 tea cups of tamarind water with thin consistency. 6. Add 3/4th teaspoon salt to the tamarind water. Add ginger garlic paste and mix well. 7. Add the paste of coconut, peanuts, etc. to the tamarind water. Blend well. 8. Add sliced onions to this mixture. Keep this aside. 9. To a frying pan, add oil. When the oil is hot, add cumin seeds or zeera. 10. Add mustard seeds or rai and whole dry red chillies. 11. When they turn brown, switch off the flame. Add a handful of curry leaves. 12. Temper the sesame, tamarind mix. Til Ka Khatta is ready. Serve with Khichdi and Kheema.