Red chili powder - 5 tablespoon (tbsp.) or adjust to your spice level.
Turmeric powder - 1 teaspoon (tsp.)
Tamarind - 80 grams or adjust to your taste.
Fenugreek seed - 2 tablespoon (tbsp.)
Mustard seed - 1 teaspoon (tsp.)
Oil - 2 tablespoon (tbsp.)
Salt - as needed
-- For Seasoning --
Mustard or peanut oil - 90 milliliter
Curry leaf - 1 sprig
Sliced Garlic - 6 clove
Asafoetida powder - a pinch
Mustard seed - 1 teaspoon (tsp)
Soak the tamarind in warm water until the just immerse in boiled and cooled water or warm water. Once soaked mash them well.
Wash the tomatoes and let them dry until all the moisture is gone from the skin. (i.e. you can wipe the water with cloth or tissue paper)
Dry roast the fenugreek seeds in low flame and keep them aside to cool down. In the same pan fry add mustard seeds for a minute and keep them aside. Now grind them together to fine powder.
Heat oil in a pan. Add tomatoes, salt, turmeric and cook in low flame until they turn mushy.
Now add the mashed tamarind by passing through a strainer just the thick juice (i.e. discard the pulp).
Now cook this until the tomato is fully cooked. (stir continuously to avoid burn).
Now add chili powder, salt if needed, fenugreek & mustard powder and stir well. make sure no lumps are formed.
In a separate pan heat 2 tablespoon (tbsp.) oil for seasoning. add mustard seed. once they stop spattering add garlic, curry leaves, asafoetida powder and sauté until curry leaves become crisp. Add this to cooking tomato along with rest of the oil and cook until oil separates.
Cool this down to room temperature in a clean, dry, airtight jar.