Soak tamarind in warm water ( 60ml ) for half an hour and strain the juice. Fry jeera and pepper in ghee and powder them.
Heat oil in a pan, season mustard. When it splutters, add chopped garlic, fry for 2 minutes, add tamarind juice, turmeric powder and salt. Boil for 10-15 minutes until the gravy thickens. Add the powdered cumin and pepper just before removing the dish from fire. Garnish with curry leaves and coriander leaves.
