Method of Preparation :
Slightly roast tamarind in a pan till
moisture evaporates and keep it aside.
Heat oil and fry coriander,
fenugreek, cumin seeds, red chillies, green chillies and garlic flakes for a few
minutes. Remove and keep aside. Fry gongura leaves in the remaining oil and
grind it with the above ingredients in a blender. Add tamarind
to the paste and grind for another few seconds. (if tomato is using instead of
tamarind, fry it in the oil and add it to the paste). Remove from the mixer, add
salt and mix well.
Heat oil and season mustard seeds.
Add the seasoning and asafetida to the ground mixture and mix well.
Place in an air tight container and
keep water away from the pickle for longer use. It remains for months if tomatoes and green chillies are avoided.
Add chopped onions before serving