First, saute mustard seeds,  fenugreek seeds, and coriander seeds, roast well

Add oil and saute ginger for a minute

Furthermore, add tamarind; saute for one more minute

Cool and transfer to a mixie jar; grind the dry ingredients well

Add ginger and tamarind; pulse

Heat 2 tablespoon of oil and temper mustard seeds

Furthermore, add asafoetida; quick mix

Add ground mixture, Kashmiri chilli powder, and chilli powder; quick mix

Furthermore, add water, salt, and jaggery; cook till oil separates

For a longer shelf life, add 1 tablespoon of oil and cook till the oil oozes out