2 big cups thick tamarind pulp 12-14 skinned garlic cloves 1 tbsp dry ginger powder (sonth) 1 tbsp white cumin seeds powder 12-14 dry round red chillies (lightly roasted) 2 tbsp sugar (or as per taste) 1 tbsp red chilli powder (or as per taste) 2 tbsp vinegar ½ glass water Salt to taste
• Place all the ingredients in a food processor and blend until smooth • Transfer this mixture into a heavy based pan and keep stirring over low heat; remove from heat after 8 to10 minutes • Serve when cooled with pakoras, sandwiches, burgers, kebbabs, chana chat, goal gappay, dahi baray or even with daal and rice
