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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.