Soak 30 g tamarind in 100 ml warm water for 15 minutes, then extract pulp.
2
Grind 20 g red chilies, 10 g chili powder, 10 g coriander, 10 g salt, 15 g coriander seed powder, 5 g cumin powder, 3 g fenugreek seeds, and 1 g asafoetida into a fine paste.
3
Heat 50 g sesame oil in a pan and temper 5 g mustard seeds and 5 g bay leaves.
