Ingredients:

* 2 tbsp Oil
* ¼ tsp Cumin seeds
* 150 gms Tomatoes
* 2 dried Red Chillies
* ¼ tsp Mustard seeds
* 100 gms Garlic pods
* 1 tbsp Tamarind pulp
* 50 gms Curry leaves
* A pinch of Asafoetida
* ½ tsp Split Urad Daal
* 1 tsp Turmeric powder
* 2 tsps Coriander powder
* 1 tsp Ginger-Garlic paste
* 25 gms Red Chilli powder
* 200 gms Onions, chopped
* Salt according to taste

Method:

1. Wash, pat-dry and fry curry leaves in oil till crisp, and let the excess oil drain. Crush coarsely in a spice grinder or with a mortar and pastle.
2. Heat oil in a heavy-bottomed vessel, add asafoetida, whole red chillies, mustard seeds, cumin seeds, urad daal, fenugreek seeds and saute until the mustard seeds crackle and the daal turn golden in colour.
3. Add the onions and saute till trans-parent. Add ginger-garlic paste and garlic, cloves and after 1 minute, add tomatoes and cook till the liquid reduces.
4. Add red chilli powder, coriander powder and turmeric powder and cook till the raw flavour of the masala is gone. Add 2 cups of water and tamarind pulp.
5. Now add the crushed curry half paste and cook over low heat.
6. Let it boil for a few minutes. Check seasoning and serve hot.

Tip: While frying onions add a little milk to onions this will help retain a rich color and prevent them from burning.