Heat oil in a pan and add mustard seeds
Wait till they splutter and add chopped shallots, ginger, garlic, green chilly and curry leaves
Saute till it turns golden brown
Add chilly powder, hing, fenugreek powder, cumin powder, salt and saute it low heat for a few seconds
Add the chopped dates and saute till the dates turns soft
Mix the tamarind pulp and continue cooking in low flame till it is well cooked and mushy
Add powdered jaggery and mix till well blended
Finally add the vinegar and mix and switch off the flame
Allow it to cool down completely and store in dry and air tight container
Serve with rice or with biryani
