1tbsp : Coconut oil, 5 gms : Mustard seed, 5 gms : Urad dal, 5 gms : Ginger, 5 gms : Garlic, 15 no’s : Curry leaves (broken), 2 no’s : Red chilly (broken), pinch Hing, 100 g : Onion (madras onions to be used ), to taste : Salt, 1 tsp : Red chilly paste, 400 g : Tomato, (blanched, deseeded, chopped roughly)
Blanch and deskin the tomatoes and remove the seeds as well. Grind tomatoes separately. Grind the red chillies with shallots after sauteing. Heat oil, crackle mustard seeds ,add hing which is dissolved in lukewarm water,. Add urad dal and curry leaves. Add chopped garlic and ground shallots. Saute, then add ground tomatoes and tamarind extract. Cook till the water almost evaporates and adjust the seasoning.