Heat oil in a pan, fry red chillies till crispy, set aside
Fry the fenugreek leaves on a high flame, for about 8 - 10 mins. Set aside to cool
Grind the red chillies, salt and cumin to fine powder
Add garlic, sugar and tamarind
Add fenugreek leaves and grind.
Recipe courtesy: Swasthi's Indian Food Blog
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.