Makes 2 cups
1 teaspoon corn oil
1 teaspoon asafoetida powder
½ teaspoon black mustard seeds
½ teaspoon urad dal
3 cups washed and chopped fresh coiander
2 green chili peppers (more, if desired)
2 to 3 small slices fresh ginger root
1/3 cup roasted chickpeas (chana dalia), (or) roasted peanuts
¼ teaspoon tamarind paste
½ teaspoon salt (more, if desired)
Place oil in a wok or skillet over medium heat. When oil is hot, but not smoking, add asafoetida, mustard seeds, and urad dal. Cover and fry until mustard seeds pop and urad dal is golden brown.
Add coriander, chillies, ginger, and chana. Stir-fry for a few minutes. Transfer all ingredients to a blender. Add tamarind paste and I cup hot water (enough water to grind ingredient smoothly).
Grind all the ingredients to a smooth consistency. Add salt to taste.