In a pan, heat a little oil and fry the above ingredients except tamarind. Let it cool.
Meanwhile, take the tamarind water, add salt and boil for some time until raw smell goes.
Grind the fried ingredients with little water make it into a paste.
Add this paste to the tamarind water and let it boil together.
Now switch off the stove. Do the above seasoning as said. Now it is ready to serve.
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.