Ripe Tomato - 1
Tamarind - A small lemon sized
Mustard seeds - 1 teaspoon
Cumin seeds - 1 tablespoon
Pepper - 1-2 tablespoons (or as spicy required)
Garlic paste - 1/2 tablespoon
Red chillies - 2
Curry leaves - few
Coriander leaves - few
Salt to taste
Ghee/Oil - 1 tablespoon
Soak tamarind in 2 cups of warm water for 10-15 minutes and extract juice.
Put tomato in 1 cup of hot water for 15 mintues and crush it. Discard skin and seeds, if not required. (I used whole tomato).
Mix both extracts and keep aside.
Fry cumin seeds, pepper for 10 minutes and grind them to a fine powder.
Heat oil in a pan. Once it is hot, allow mustard seeds to splitter in it.
Add curry leaves, red chillies, garlic paste and fry until raw smell of garlic goes off.
Then add grinded pepper and cumin powder and fry for a minute.
Add the tamarind and tomato extract, salt to taste and heat for 15 minutes.
Switch off the flame when it is about to boil.
Garnish with coriander leaves and serve hot with rice.
Cooking time - 20 minutes
Serves 4 persons.