heat coconut oil and crackle mustard seeds, cumin seeds, fenugreek seeds and then add curry leaves and red chillies.
when the curry leaves turn crisp, add tomatoes chopped, turmeric powder, and crushed garlic,
fry till tomatoes are mushy.
add coconut grated, coriander powder and pepper powder.
fry for half a minute.
furthermore, add tamarind extract and water. season with salt and a pinch asafoetida.
mix well and let it come to a rolling boil.
switch off and close immediately. serve hot with rice and stir fry.