Soak tamarind in 2 cups water. Squeeze the tamarind into the water. Keep aside.

Heat oil in a pan, splutter the cumin seeds in it.

Add crushed ginger and garlic. Let it start to turn brown.

Add the sliced tomato, close with a lid for a few minutes, so that it cooks enough to blend in.

Once it is cooked, add turmeric, chilly powder, coriander powder, pepper, salt and saute for a few seconds.

Then strain the tamarind water through your fingers and add it into the pan. Bring to a boil.

Add asafetida.

Add chopped coriander leaves once you turn off the stove.

Check for salt.