| • | Soak the tamarind in rice water for some time, squeeze out the pulp and filter the water. Set aside.
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| • | Cut the onions and green chilies vertically.
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| • | Break red chilies into small pieces.
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| • | Heat oil in a pan. Add red chilies, mustard seeds, urad dal, curry leaves, fenugreek seeds and fennel seeds.
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| • | After they begin to splutter, add asafetida powder.
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| • | Add onions, green chilies, turmeric and salt after a minute or two.
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| • | Add tamarind-rice water once the onions have been cooked properly.
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| • | Allow it to simmer for 10 minutes.
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| • | Remove from heat and serve. |
