Method:

Heat oil in a pot, add onions and cook them on a low flame till golden, add ginger garlic paste, cumin, curry leaves and mustard seeds. Let it sizzle for a minute, when you hear the crackling sound add the tomatoes, salt, tamarind pulp and rest of the spices and cook till the oil separates. When the masala is ready, add water as required and bring it to a boil. Add the rotis and cook them till soft and the curry becomes slightly thicker. Enjoy it with vinegar and raw onions.