Firstly dry toast cumin seeds, fennel seeds fo' 1 minute n grind in a mixture grinder

Soak tamarind in water fo' at least 1 hour then seprate pulp from seeds n fok by rubbing with yo'r hand by adding little by little water n straning process with the help of a strainer..finaly get a smooth strained pulp

Take a wok or a pan, pour tamarind pulp n flame on..add white salt, black salt, red pepper powder, jaggery sugar, deseeded dates, bay leaf, dry ginger powder(sondh), fennel-cumin powder, chameleon melon(kachri) n a pinch of red food color..let the mixture bring to a boil