Below recipe by Somdatta Saha

Ingredients:

• Tamarind- 1 tablespoon

• Garlic- 5-6 cloves (chopped)

• Onion- 2 medium sized (small dice)

• Green chilli- 2

• Tomato (optional)- 1-2 (chopped)

• Curry leaves- 8-10 leaves

• Mustard seeds (rai)- 1 teaspoon

• Dry red chilli (whole)- 1

• Kashmiri red chilli powder- 1 teaspoon

• Asafoetida (hing)- half teaspoon

• Fenugreek (methi) powder- half teaspoon

• Coriander (dhania) powder- half teaspoon

• Cumin (jeera) powder- 1 teaspoon

• Salt- as per taste

• Sugar/Jaggery- as per taste

• Oil (coconut/refined/canola)- 4 tablespoons

Instructions:

• Soak the tamarind concentrate in one glass lukewarm water and keep aside.

• Heat 3 tablespoon of oil in a pan and add onion, garlic, green chilli and fry till the onion turns golden in colour.

• Add tomato if you want or ignore this step.

• Now, add salt, sugar/jaggery, Kashmiri red chilli, coriander powder, cumin powder, methi powder and sauté them for a minute or two.

• Strain the tamarind water and add to the pan and close the lid. Let the curry boil for some time.

• Meanwhile, take another pan, add a tablespoon of oil and let it heat.

• Add hing, mustard seeds, curry leaves, and dry red chilli and wait till the mustard seeds crackle.

• Then temper the tamarind curry with this crackling spice mix.

• A bowl of spicy and tangy tamarind curry is ready to relish.

• Tamarind curry tastes best with steamed rice, papad and sabzi. You can also have it with coconut rice. If you want to make it at home, here's the recipe for you. Happy cooking!