Ingredients

• 2 tbsp sunflower oil
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1 red chili
• 4 cloves of crushed garlic
• 1 spring of curry leaves
• 1/2 tsp asafoetida powder
• 2c chopped fresh tomatoes
• 1/2 tsp turmeric
• 1 tsp salt
• 1 tbsp tamarind paste (Aunt Patty's)
• 1 tsp jaggery
• 3c water
• 1 spring of curry leaves
• some chopped fresh cilantro
For the powder
• 2 dry red chilies
• 1/4 tsp fenugreek seeds
• 1/2 tsp black peppercorns
• 1.5 tsp cumin seeds

Instructions

1. Dry roast the red chilis and fenugreek for a minute or so
2. Add cumin and pepper and continue roasting until the fenugreek darkens a bit
3. Set aside and grind into a powder when cool
4. Heat oil in a saucepan that can hold everything
5. Add mustard, cumin and red chili and roast until it crackles
6. Add garlic, curry leaves, and asafoetida powder and saute a little longer
7. Saute tomatoes, turmeric, and salt until the tomatoes turn mushy
8. Add ground power and cook another 2 minutes
9. Mix jaggery and tamarind paste with at least a cup of the water
10. Add water to the saucepan and bring to a boil then turn down the heat and simmer for 5 minutes
11. Add cilantro, cover the pan and turn off the heat
12. Serve with rice or medu vada