Dissolve the tamarind in 1 cup of warm water and extract the juice
Heat 1 cup of water in a deep pan and add the jaggery pieces
Stir continuously till it melts and forms a syrup
Filter the jaggery syrup for any particles and keep aside
Add the tamarind juice to the filtered jaggery syrup and bring to a slow boil
Adjust the sweetness and sourness of the sauce by adding more jaggery or tamarind juice as required
Continue to simmer the sauce, stirring occasionally
Meanwhile, heat 1 tbsp of oil in a non stick pan and fry the minced ginger for a few minutes until the raw smell disappears
Add the green chillies and continue frying till the ginger gets a golden brown color
Reduce heat and add turmeric powder and red chilly powder
Saute for a minute and pour everything to the simmering jaggery and tamarind sauce
Sprinkle fenugreek powder
Stir the sauce and allow it to come to a boil
Meanwhile, heat 1 tbsp oil in the same pan and splutter mustard seeds
Throw in the dried red chillies and curry leaves
Saute for a minute
Pour the seasoning over the sauce and mix well
Let the sauce simmer on medium-low heat until desired consistency is attained
