Cut the little onions long wise into meager pieces. Absorb tamarind some warm water and take the concentrate from it.
Warmth 1 tsp of oil stir fry the coriander seeds, red chilly, black pepper corns, cumin seeds,turmeric powder and grated coconut till it gives a fragrance and swings to darker in shading. Keep it aside and let it cool. Granulate it to a smooth paste. (Note: Make beyond any doubt not consume the flavors) Warmth 2 tbsp of oil; splutter mustard seeds, include , cut little onions, curry leaves and saute till the onion turn light dark colored in shading.
Include asafoetida, fenugreek powder and salt into it. Saute for some time.
Include tamarind extricate into it and enable it to bubble for 4-5 minutes by stirring once in a while. (Note: Add water if important)
Include the ground paste and sugar into it and stew for further 3-4 minutes. Expel from the flame and serve hot with steamed rice and Enjoy!
