Lingkan ReangÂ
Blend ingredients into a fine puree.
Heat oil in a pan, saute mustard, cumin, asafoetida, and curry leaves for 30 seconds.
Add ground masala and cook until oil separates.
Stir in chilli, coriander, pepper, turmeric, salt, and sugar.
Add chopped tomatoes, green chilies, tamarind pulp, garlic, and water.
Bring to boil, then add chopped coriander, cover, and serve with rice.