1: Soak the tamarind in hot water.
2: Heat oil in a pan.
3: Add mustard, fenugreek, curry leaves, dry red chilli, and asafoetida. Let it crackle.
4: Add shallots and sauté till it turns translucent.
5: Add garlic and cook for a minute.
6: Add the tomato and the masala powders. Cook until tomatoes are mashed.
7: Add water, mix well, and bring to a boil.
8: Add the tamarind soaked water, mix well, and let it boil until the gravy thickens.
9: Season with salt and jaggery. Mix until the jaggery dissolves.
10: Transfer to a bowl and garnish with coriander leaves. Serve hot with rice.
