Boil tamarind extract with salt and turmeric in 2-3 cups of water for 10 minutes.
Grind the ingredients in the mixer without frying.
Add tomatoes to the tamarind water.
Add the ground powder and boil it on slow flame for 5-7 minutes.
Temper with mustard seeds in ghee.
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.