Ingredients
1 kg Jawari/ Bygadi chillies; 1 cup of oil; 1/4 cup dry ginger paste; 1/4 cup desiccated coconut; 1 cup garam masala powder; 1/2 kg roasted onions; salt to taste

Procedure
Dry the red chillies and roast them till hot. Grind the chillies into a powder next. Heat the oil, let it oil cool down a bit, then add all the ingredients and mix it well. Mould the mixture into the desired pattern like in the shape of balls. For long shelf life, store them in a clean and air tight glass jar.
Tip: This can be used in all curries for additional taste.