Heat oil in pan and add tomatoes. Let it turn mushy
Add tamarind pulp and cover for 5 minutes
Meanwhile dry roast fenugreek seeds and mustard seeds and grind it to smooth powder.
Add it into the tomatoes along with turmeric, red chilli powder, salt, jaggary and mix well.
Wait till it leaves oil.
In a tadka pan heat oil and add garlic, mustard seeds, curry leaves , hing and red chillies and when mustard splutters pour it in the tomato mixture.
Store it in an airtight jar.