Heat the frying pan with a spoon of oil and fry pepper, red chillies, tuvar daal, urad daal, coconut and curry leaves.
Grind this into a fine paste by adding a little water.
Heat the frying pan with 2 tbsps of oil and splutter mustard, add a few curry leaves, asafoetida, turmeric, ground paste, jaggery and extracted tamarind juice and mix well.
Cook till the raw smell goes and add salt to taste.
Boil till oil separates.
Bawarchi of the week
Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.