Ingredients:

• 2 -large Tomatoes chopped
• 1 tsp – pepper powder
• 1 tsp – chilli powder
• 1 tsp – cumin powder
• 1/2 tsp – Turmeric powder
• 1/2 tsp – coriander powder
• Salt
• 1/2 cup – Tamarind juice extracted from a small ball of Tamarind or
• 2 tsp – Tamarind paste

Method:

1. Heat the oil in a suitable vessel and add the mustard seeds.
2. When they begin to splutter, add the curry leaves, onion, crushed garlic and red chillies and saute for a few minutes.
3. Pour the cooked pepper water into this and simmer for 2 minutes.
4. Turn off the heat.
5. Serve hot with rice and any meat side dish.

Recipe courtesy of Bridget White