Heat a nonstick pan, dry roast all the whole spices until it is slight smoky. Transfer to a plate to cool.
Next add 2 tsp cooking oil, roast the coconut pieces, along with cashews. When it turns slightly brown, remove to the plate.
Now add chopped onions and green chilies. Saute on high flame until it turns colour.
At this stage add the tomatoes along with mint and coriander leaves.
Mix everything well after add ginger garlic paste.
Continue cooking on high flame so that all the ingredients get well cooked. This takes about 7 to 10 mins.
Transfer to the plate and allow to cool down.
Transfer the ingredients to a mixer and grind to a smooth paste.
Add required water, salt and red chili powder. Mix well.