Pour vegetable oil into a pot, then add the roughly chopped tomatoes and cook.

In a separate pot, heat the vegetable oil, add the ingredients from the list from the mustard seed to the green chili peppers, and slowly cook. Add the garlic and sauté.

Add the curry leaf, then once cooked through, add the hing powder and turn off the heat. Add the soaking water from the tamarind (not the seed), the red chili powder, and salt, and turn on the heat again.

Add the spice mixture to the tomatoes, and slowly cook. Continue cooking until the oil separates. Discard any oil that separates out, if possible. Season with the fenugreek and salt to taste, and it's done!