Ingredients
1. Tamarind (1/2lemon sized ball)
2. green chillies (10)
3. asafoetida (1/4tsp)
4. sesame oil (10 tbsp)
5. mustard seeds (1/2tsp)
6. jaggery or gur (1tsp)
7. whole dry red chillies (2)
8. turmeric powder (1/4tsp)
9. fenugreek seeds (1tsp)
10. ginger (6” piece)
11. salt (to taste)
12. warm water (2c)

Method of preparation:-
1. Take two cups of warm water in a bowl, soak the tamarind in it. Remove the pulp, strain it and then keep it aside. Take ginger, peel it and then wash it. Place it on an absorbent sheet to dry.

2. Now take green chillies, remove their stems and then chop them into half centimeter pieces. Take a pan, place it over heat and broil fenugreek in hot pan to golden brown. Cool it and powdered it and then mix it with asafoetida and salt.

3. Heat the 4 tablespoon of oil in the pan; add ginger and chillies in the pan. Saute them in the oil for 2 minutes. Add the turmeric powder, mix it well and cook it for few minutes and then take off the pan from the heat.

4. Take another pan, heat the remaining oil in it, temper it with mustard seeds, red chillies and then pour it into the tamarind pulp. Boil it and add fenugreek and jaggery.

5. Keep it to simmer until it reduces to half and gets thicken. Mix the ginger and chilli mixture. Cook it for more few minutes, stir it continuously. Keep it to cool and then store it in sterilized bottle.