Preparation:
Heat the oil in a 2-quart pot over medium-high heat. When hot, put in the asafetida, and a few seconds later, add the cumin and mustard seeds. The cumin seeds will begin to darken in the oil within a few seconds. Put in the chopped onions and minced garlic, and fry, stirring, for about 2 minutes, or until the onions darken at the edges. Now pour in the tomato sauce and tamarind pulp. Also add the salt, garam masala, cinnamon, black pepper, cayenne, and sugar. Bring to a boil. Cover, lower heat, and simmer gently for 15 minutes.
makes 2 cups |
