Vanamala R Vardhan’s winning recipe (Hyderabad)
Split 250gm thick green chillies lengthwise and deep-fry; keep aside. Heat 5-6tbsp ghee in a heavy-bottomed kadhai. Add 11⁄4tsp kalonji (onion seeds) and a handful of curry leaves; let it splutter. Add 2tbsp onion paste and brown. And 2tbsp ground cashewnut, 2tbsp ground coconut and fry for 2 minutes. Add 1⁄4tsp ginger-garlic paste, 1⁄4tsp haldi, 1tsp each dhania and red chilli powder. Cook on a medium flame till oil separates. Now add 2tbsp imli (tamarind) pulp and pour in 11⁄2 cups water. When boiling, add the deep-fried chillies and salt to taste. Simmer, covered, till chillies soften. Serve with biryani or paratha.

Priya Joshi’s winning recipe (Aurangabad)
Make garam masala – dry-roast 4tsp khus khus (poppy seeds), 4tsp til (sesame) seeds, 2tsp dhania (coriander) seeds, 1 cup dry coconut and a few moongphuli (peanuts). Grind together to make garam masala. In a pan, boil water. Add 250gm green chillies and boil for 2-3 minutes. Remove, cool and repeat procedure once more. Dry and shallow-fry the chillies; keep aside. In a kadhai, heat a little oil and put in 1⁄2tsp jeera (cumin) and 500gm sliced onions. Brown onions. Add 2tsp ginger-garlic paste,1⁄4tsp haldi, 1tsp red chilli powder and 1tsp garam masala. Sauté for 5 minutes. Add 1⁄2cup imli (tamarind) pulp, salt to taste and the green chillies. Cook on low flame till oil separates. Serve piping hot with biryani or lachha paratha.