• Garlic 4 heads – peeled
• Tamarind puree, 1 Tsp
• Red onion 1 chopped
• Ginger 1″ grated
• Tomato 1 large chopped
• Jaggery 1 tsp
• Salt
• Turmeric powder 1/2 tsp
• Chili powder 1 tsp
• Rice powder 1tsp
• Sesame oil 1 cup
• Mustard seeds 1 tsp
• Cumin seeds 1 tsp
• Fenugreek seeds 1/2 tsp
• Chana dal 1/2 tsp
• Urad dal 1/2 tsp
• Asafoetida 1/2 tsp
• Dry red chilies 3-5
• Curry leaves

Method:

1. In a pan heat oil and fry the garlic for few minutes, till oil coats on them and set aside.
2. In a deep pan, heat few spoons of oil. Add ginger, fry till its raw smell goes off. Further add onions, fry till they turn to golden brown color. Now add tomatoes, fry them till they loose their water content.Now add salt, turmeric, chili powder, sugar and rice powder. Saute for few minutes.
3. Later add tamarind paste and 2 cups of water. Cover and cook over medium flame.Once the gravy consolidates…add fried garlic cloves to it. Allow it to boil once.
4. In a separate pan, heat oil. Add mustard, cumin, asafoetida, fenugreek, chana dal, urad dal, dry red chilies and curry leaves. Let them pop and splutter well. Run this seasoning over the gravy.
5. Serve this along with plain steamed rice. Run a spoon full of ghee over it…..just before serving.