In a pan dry roast sesame, cumin, and peanut and keep aside.
Wash and dry green chilli, make a slit in green chill but do not cut through. Heat oil in deep pan and fry green chilli for one minute on high heat and keep on absorbent paper set aside.
Now heat 1 tbsp. oil in the pan add onion and pinch of salt cook till onion become soft and brown remove from heat and cool.
Grind together peanut, sesame seed, red chilli, cumin seeds, garlic, ginger, tomato, poppy seeds onion make a smooth paste you can use little water.
Now heat 1 tbsp. oil in the pan, add curry leaves add turmeric stir for few seconds, add grind paste and cook 10-15 minutes on medium heat.keep stirring, add 1 cup water bring to a boil if gravy is too thick .you can add some more water, reduce heat and cook for 10 more minutes then add fried green chilli, salt, tamarind pulp (if you are using lemon juice 1tbsp.add later) 1/2 teaspoon sugar, cook on low heat for 6-7 minutes or until oil comes to the surface remove from heat and serve hot.