PREPARATION

1. In a mixing bowl, 70 grams tamarind, 150 milliliters water soak for 20 minutes.

2. Transfer it into a blender and blend it into a smooth paste.

3. In a pan, 1 1/2 teaspoons mustard seeds, 1 tablespoon mustard seeds and roast for 1 - 2 minutes.

4. Transfer it into a blender and blend it into a Masala.

5. Heat 30 milliliters oil, add 690 grams tomato and cover it with lid and cook for 5 - 7 Minutes.

6. Add blended tamarind paste and mix it well.

7. Now, add 1/4 teaspoon turmeric, 1 1/2 teaspoon paprika, 1 teaspoon salt, Blended masala and mix it well.

8. Now, add 2 teaspoons jaggery and mix it well.

9. Heat 2 teaspoons oil, 1/2 teaspoon mustard seeds, 2 dry red chili, 2 tablespoons curry leaves and saute for 1 - 2 minutes.

10. Add 35 grams garlic cloves and stir well.

11. Transfer it to a prepared mixture and mix it well.

12. Cool for 1 hour.

13. Serve.