1.5 tbsp coconut oil
3 – 4 dry kashmiri red chilies Or any dry red chili
3 onion chopped into julienne
1 tbsp sugar
1.5 tbsp ginger-garlic paste
3 tomatoes chopped finely
7 to 8 chopped curry leaves
a pinch of asofoetida
1 t/s whole bengal gram (chana dal)
1 t/s white split gram (urad dal)
½ cup chopped coriander leaves
1 tbsp jaggery powder
1 t/s kashmiri red chili powder
1 t/s coriander powder
½ t/s turmeric powder
1 tbsp tamarind pulp
salt as per taste
Tempering-1 tbsp coconut oil
few curry leaves
1 t/s mustard seed
a pinch of asofoetida (hing)