Your ingredients:you can leave out the tamarin sauce.marinate your maini for about 3 hours..you can wash properly the maini. Drain in collander,chop it up and tidy up.cover it cling fil m or lid and put in fridge.meanwhile you can do the chapati or other preps(if not having with chapati)

Put oil in pan and fry onions tul golden brown,add your maini and then silmer until cooked thru.

Add spices

Simmer then add the choped greens spring onion.celery florets and you can add corriander if you wish

At this point the maini has some sauce and hasnt dried properly.you can hav it at this stage with rice or ugali. or,beteer than that is to carry on heating it with medium high heat until all sauce drues and it sizzles and browns.this is the dry maini which goes well with chapati

The drying /sizzling stage:can add lemon juice at this stage and taste to see if need a bit more salt,can add here also

For chapati:make dough and round shapes

Make flat shape:

Cook the flat bred:one side first

Check test that the cooking temperature is right:the flat bred rises up pockets!thats good sighn alhamdulillah.turn to other side.add some little oil. Press down

Chapati is ready :serve with the maini and a cup of tea,preferably black spiced tea,bismillah enjoy!!