Slit the jalapenos all the way down and scrape the stems and seeds from inside using a small spoon. Heat oil in a pan and shallow fry the chilies evenly on all sides. Set aside.
In the same pan, roast tomatoes, onions, ginger, and garlic in the remaining ghee for 4-5 minutes. Take it off the pan and let it cool down completely.
Transfer to a blender jar and blitz to make a smooth tomato-onion puree.
Roast coconut, peanuts, poppy seeds, white sesame seeds, cumin seeds, fenugreek seeds, and curry leaves in the remaining ghee for 4-5 minutes. Add a teaspoon of vegan ghee if needed.
Transfer that coconut peanut mixture to a plate and allow it to cool. Transfer to the same blender jar and grind it into a paste by adding water.
Temper mustard seeds. Once they begin to splutter add the onion tomato paste and cook until it releases oil from the sides. Then add the dry spice powders and mix to combine.
Add the jaggery powder and the coconut-peanut ground paste to the pan. Mix it all together, add water and cook this for 2-3 minutes till it begins to boil.
Finally, add the fried green chilies to the pan. Cook over medium till it thickens. Garnish with garam masala, chopped cilantro, and lemon juice before taking it off the flame.
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