Roast desiccated coconut coriander seeds, cumin seeds, sesame seeds, peanuts and grind in a mixer. Heat oil in pan, lightly fry the slit Bhavnagri mirch and remove it from the pan. In the same pan fry chopped onion, curry leaves, ground masala, vegetable stock, tamarind paste, salt and lemon juice. Add the fried Bhavnagri mirch to the masala and cook for few minutes. Garnish this salan with sesame seeds and desiccated coconut. In a separate pan sauté oil, add curry leaves and pour this tempering onto the salan.