- 2 tablespoons black pepper corns
- 1 tablespoon cumin seeds/jeera
- 4 garlic cloves
- 1 inch ginger
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- ¼ teaspoon fenugreek seeds/ methi dane
- ½ teaspoon asafetoida/ heeng
- 2 dried red chillies
- 10-12 curry leaves
- 2 tomatoes roughly chopped
- salt to taste
- ¼ teaspoon turmeric powder/haldi
- ½ cup tamarind water
- 3 cups hot water
- 2 tablespoons fresh coriander
Note– Please read recipe notes in the end.
Main Equipment Used
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making
- Crush the black pepper corns and cumin seeds till they get a coarse texture.
- Add garlic cloves, ginger and crush them too. The masala is ready, keep it aside.
- In a kadai add oil and once it turns hot add the mustard seeds and fenugreek seeds. Let the seeds pop and then add dried red chillies and curry leaves, sauté them for few seconds.
- Add the crushed masala we prepared earlier and sauté for around 25 seconds.
- Now add tomatoes, salt, turmeric powder and 2-3 tablespoons of water. Cover it with a lid and cook them for 4-5 minutes or until the tomatoes become soft and mushy.
- Further add tamarind pulp and hot water. Let it simmer on medium flame for 2-3 minutes till it gets few boils.
- Lastly add fresh coriander and serve hot.
- Soak a lemon size tamarind piece in water for 10-15 minutes. Remove all the seeds and use the water.
- You can grind the black pepper corns, cumin seeds, ginger and garlic in a mixer too till it gets a coarse texture. Do not make it very fine.