1 tbsp oil1/2 cup peanuts1 inch ginger6-7 cloves garlic2-3 dry red chillies1 big onion, slicedSmall piece of tamarindSalt, to taste1 tsp Kashmiri red chilli powder
Ingredients
1 tbsp oil 1/2 tsp mustard seeds 1/2 tsp urad dal Hing, a pinch 2 dry red chillies 1-2 sprigs curry leaves
Ingredients for tempering
Heat oil in a pan. Add peanuts and roast till they are crunchy and golden brown in colour. Make sure not to burn them.
Add in ginger, garlic, dry red chillies and cook for about 2 minutes.
Add in onion, tamarind, salt and Kashmiri red chilli powder. Cook until the onions are soft.
Once done, cool it down and the grind to a smooth paste using a little water.
Next, make a tadka. Add oil in a small pan. Add mustard seeds, urad dal, hing and cook until the dal is golden brown. Add in dry red chillies, curry leaves and switch off the gas.