Ingredients vegetarian 4 servings

4 large tomatoes, one large onion-finely chopped, one tbsp.crushed garlic, 3 green chillies, 3-4 neem leaves, 1cup tamarind water, 1/4 tsp.turmeric powder, 1/2 tsp.chilli powder, 1/2 tsp.pepper powder, 1/4 tsp.sugar, salt to taste, oil to simmer 1/2 tsp.mustard seeds, 1/2 tsp.jeera, pinch of aesofotida, coriander leaves to garnish

Directions

1. Heat the oil and simmer the mustard seeds and jeera and aesofotida, add slit green chilles, neem leaves.
2. Add the finely cut onions,garlic-stir well for a minute. Add chopped tomatoes and stir till a bit soft.
3. Add the tamarind soaked water to it.Mix. Add the spices except the pepper powder.
4. Bring this to a boil or two. Add sugar. Allow it to come to a bit thick consistency.
5. Slow down the heat, add pepper and stir well.
6. Switch off the heat and close the pan with a lid for 10 minutes before serving. Garnish with coriander leaves.

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