Tamarind, a small gooseberry sized
10 - shallots/small onions
1 medium sized - tomato
4-5 - green chillies
1 tbsp - coriander leaves, chopped
1/4 tsp - sugar
Salt as needed To temper:
3 tsp - oil
3/4 tsp - fenugreek seeds
3/4 tsp - mustard
1 tsp - tur dal
1 sprig - curry leaves
1/4 tsp - asafoetida powder
Extract tamarind juice and mix 2 â€“ 2& 1/ 2 cups of water and keep aside.
Chop onions and cut tomatoes into cubes, slit the green chillies.
Heat a pan with oil and temper with the tempering items, given in the table in the same order.
Add onion and green chillies and fry till onions turn transparent.Add the tomatoes and fry for 2 mins in medium flame to make it soft.
Add the tamarind extract and salt,sugar and bring it to boil and let it boil for just 2 mins.
Transfer to the serving bowl and garnish with coriander leaves if desired.