Ingredients vegetarian 4 servings

• 10 shallots
• 10 gralic pods
• 1 tomato
• 1 onion
• 1/2 lemon sized tamarind
• 1/2 tsp pepper
• 1/2 tsp jeera
• 1/2 tsp dhaniya
• 1/4 tsp methi seeds
• 2 tbsp grated coconut(optional)
• 1 1/2 tsp red chilli powder
• 1/2 tsp turmeric
• 1/2 ginger garlic paste
• 1/2 tsp mustard seeds
• curry leaves and some coriander
• salt to taste

Directions

1. soak tamarind in warm water for at least 15 minutes.
2. peel shallots and garlic and keep aside.
3. heat oil,fry onions, pepper, jeera, methi, dhaniya and coconut till you can smell all the flavours.
4. grind this to paste.
5. heat oil again in the same kadai and season  with mustard, curry leaves and coriander.fry the ginger garlic paste in to this adding tomatoes
6. cook till soft and add the shallots and the garlic
7. fry well and add the red chilli and turmeric and salt.cook till you see the oil float.
8. stir in the tamarind pulp and boil by adding the ground paste and water.
9. cover and cook till another 10 minutes till the raw smell of tamarind is gone.
10. serve hot with rice.

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