- 1 medium onion finely chopped
- 2 medium tomatoes finely chopped
- 4 to 5 pods of garlic
- 1/2 tsp tamarind paste
- salt to taste
- 2 tbsp oil
- 1/2 tsp mustard seeds (rai)
- 1 pinch asafoetida (hing)
- 1 tsp red chilli powder
- 1 tsp urad dal
- 6 to 7 curry leaves
Heat one tbsp oil and add the garlic, onion and tomatoes to it. Saute well for five minutes.
Cool them down, add tamarind paste and blend them to a puree. Now add the salt, red chilli powder and mix well.
Heat the remaining oil and add the mustard seeds, hing, curry leaves and urad dal.
Add the tempering to the tomato puree. Mix well and serve.