Heat oil in a pressure cooker. Saute the onions along with the green chillies till soft.

Add the tomatoes, ginger and garlic pastes and cook till tomatoes are mashed up.

Add in the masala powders and fry briefly.

Now add the water and mutton pieces along with salt and pressure cook till done. I normally cook for three whistles, and then switch off till the pressure is gone.

In a small saucepan, add the "for grinding" ingredients and dry roast till slightly browned. Do not burn. Allow to cool. Add a little water and grind into a smooth paste.

Open the pressure cooker, add the ground paste, adjust the seasoning. Allow to cook on simmer for five minutes.

In a frying pan, add the coconut oil. Splutter mustard seeds.

Add the shallots and curry leaves and fry till the shallots are browned.

Pour onto the curry and immediately close the lid. Keep as is for 10 minutes for the flavors to incorporate.

Mix well and serve warm along with pathiris, chapathis, or neychoru.