Dry roast red chillies, coriander, jeera, pepper, fenugreek, toordhal and rice
Cool it and grind it into a smooth powder.
Cut onions and tomatoes.
Soak lemon size tamarind in water and filter it.
Put a kadai on the stove and add oil.
When it is hot add mustard, half spoon jeera and half spoon fenugreek.
After they splutters add finely chopped onions, garlic pods and tomatoes one by one.
Saute them well.
Add tamarind syrup.
Add the prepared powder.
Add salt.
When it begins to boil simmer the gas and close it with a lid.
Cook it for 20 minutes until it reaches thicker consistency
