Dry red chillies
according to taste
Soak the tamarind in luke warm water for half an hour and remove the pup juice from it.
Roast in little oil all the masala items till they are dark brown in colour (excluding garlic).
Saute garlic seperatly and set aside.
Grind the masalas from point 2.
Take a kadai and heat gingely oil and add the mustard and let it crackle.
Add the tamarind juice, add 1 cup of water and let it boil for some time.
Once the tamarind water boils and loses the tamarind smell, add the ground masala to this.
Add the sauted garlic to this and let it simmer for 10-15 mins on slow flame.
Once the garlic is completely cooked, add some 2-3 tsp og gingely oil and boil and switch off the gas.
Serve hot with rice and sabzi.