10 green tomatoes, roughly chopped
15 - 20 crushed, unsalted,roasted cashewnuts
Handful of parsley or coriander
4-6 garlic cloves, roughly chopped
Few mint leaves
2 tbsp vinegar
4-6 curry leaves
4-6 tbsp tamarind pulp
4-6 tbsp brown sugar
2-3 tbsp coconut cream powder
1 cup yoghurt
4 tbsp white sesame oil
1 tbsp grated ginger
4-6 green chillies, roughly chopped
Salt to taste

Ingredients for noodles:
350 gms noodles/macaroni, boiled
2 cups finely minced chicken meat
2 large onions, finely chopped
4 small green chillies
1 tbsp red chilli, crushed
1 tsp black pepper, crushed
2 oregano, crushed
1/2 cup cream cheese
2 tbsp Soya sauce
8-10 garlic cloves, finely chopped
1/2 cup capsicums, finely chopped
1/2 cup green part of spring onion, finely chopped
2-3 pinches of salt
2-3 tbsp cooking oil

Method for green sauce

Place all the ingredients for sauce in a food processor and process well until a good, thick, smooth consistency is obtained. Keep aside.

Heat oil in a wok and fry garlic and onion until soft. Add minced meat and salt and fry for 5-8 minutes on low flame. Now add the green sauce and cook for 10 minutes, keep stirring.

Now add capsicums, green chillies, spring onion, black pepper, red chillies, Soya sauce and oregano. Put the lid on and cook for 3-5 minutes on very low flame, uncover and add noodles with cheese cream and toss well to combine. Garnish with mint leaves and serve hot.