Dry roast the sesame seeds,peanuts and whole spices. Dish out and cool. Heat oil and caramalise the onion to a light brown colour with a pinch of salt and sugar. Dish out and let it cool.

Add the dry roasted spice and seeds to the mixer jar. Then the caramalised onions. Add sufficent water and grind to a smooth paste. Keep aside.

Heat some oil and saute tomatoes with little salt till tender.

Add the ground paste and mix.

Add the remaining spice powder. Throw in some fresh curry leaves and saute.

Add water to make a gravy consistency. Add the tamarind paste. Check for the seasonings. Simmer for 10 minutes on low flame.