Heat oil in a pan, add mustard seeds, fenugreek seeds, curry leaves and onions and saute well.
Grind roasted peanuts and toasted sesame seeds with a little water to a paste.
Add ginger paste, garlic paste and a little water to the pan, mix well and saute.
Slit green chillies and add turmeric powder, coriander powder and cumin powder and mix well. Add pureed tomatoes, mix well and cook for two to three minutes.
Add bamboo shoots and sauté for a minute.Whisk yogurt till smooth.
Add peanut-sesame paste to the pan along with a little water and mix well. Add whisked yogurt and mix.
Add one cup of water and salt and mix well. Add tamarind pulp and mix. Cover and cook on medium heat for ten minutes, stirring occasionally.
Serve hot and garnish with cream.