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
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.