Ingredients

• Ginger - a big piece 
• tamarind - lime sized ball
• red chilli - 8-10 nos
• coriander seeds - 2 tbsp
• red gram dal - 1tbsp
• black pepper - 1tsp
• turmeric powder - 1/4 tsp
• salt - to taste
• mustard - to season
• sesame oil - 6 tbsp
• asafoetida - a small piece

Method

• Wash, peel & chop the ginger into small pieces. 
• Soak tamarind in water, boil if necessary and extract the puree. 
• Fry the red chilli, coriander seeds, red gram dal, black pepper and half the quantity of ginger in oil. 
• Grind the fried ingredients to a fine paste. 
• Place a heavy bottomed pan on the range and add oil. 
• When oil is heated, add mustard, asafoetida and the remaining ginger and fry well. 
• Add tamarind puree, turmeric powder, salt and mix well. 
• When the mixture starts boiling, add the prepared paste and mix well. 
• Allow to simmer till the mixture attains a thick - gravy consistency or till it reduces to one-third its original quantity. 
• Remove from fire, add 2 tbsp of oil and serve with rice.