Add 1 tsp cooking oil to a pan, when the oil is hot add 1 tsp pepper.

Add 1 tsp cumin seeds, 1 tsp fennel seeds, 1 piece cinnamon, 3 cloves, star anise, and 3 cardamoms.

Fry till a nice aroma comes out.

Add 100g small onion and saute till soft.

Add 2 tomatoes and saute until soft.

Let it cool and add it to the mixer jar and grind finely.

In a mixier jar, add 1 cup of grated coconut, 7 cashews, and add 1/2 tsp poppy seeds soaked in water for a while. 

Finely grind it. 

Add 1/4 cup of oil to a pan.

When the oil is hot add 1 bay leaf, 1/4 tsp fennel seeds.

Add 1 chopped onion.

Fry the onion until translucent, and add 1 tsp ginger garlic paste, mint leaves, and coriander leaves and fry till the raw smell leaves.

Add 2 ripe tomatoes and saute until soft.

Now add the required amount of salt, 1/4 tsp turmeric powder, 2 tsp chili powder, and 1 tsp coriander powder.

Add the ground masala paste and bring to a boil.

After boiling, add the coconut paste and mix 2 cups of water. 

Cover and simmer over medium heat for 20 minutes stirring occasionally.

Once the oil separates from the sides, sprinkle some coriander leaves.

Serve hot with parotta.