Lingkan Reang
Dry roast peanuts until they change color, then add sesame seeds and coconut, roasting for a few more minutes.
Blend the roasted ingredients into a fine puree.
In the same oil, saute whole spices and curry leaves for a minute.
Add peeled shallots and cook for a couple of minutes.
Stir in spice powders, then add the ground masala, water, tamarind, salt, and jaggery.
Bring to a boil, simmer for 20 minutes until oil separates, then serve.