️ Heat a pan and dry roast mustard seeds, fenugreek seeds, and coriander seeds until aromatic

️ Add garlic and tamarind, and sauté well for a minute

️Cool completely and transfer to a mixie jar

Furthermore, add 1/2 cup of water and grind to a smooth paste

️ Heat 1/4 cup of sesame oil in a pan and add mustard seeds

️ Once they splutter, add curry leaves and asafoetida

️ Add Kashmiri chilli powder and chilli powder, mix quickly on low flame

️ Add the ground paste and sauté for 30 seconds

️ Pour in 1 cup of water, add salt and jaggery, mix well

️ Let it boil and cook until it thickens

️ Add 1 tbsp of sesame oil and cook until the oil separates and floats on top