Grind scraped coconut, cumin seeds, pepper, garlic and tamarind into a smooth paste.
Slice the tomato and grind it into a paste and mix it with the coconut mix.
Heat oil in a wok, splutter mustard seeds, sauté the shallots, add the turmeric powder and chilli powder, fry and pour in the ground mix.
Keep stirring and when it starts boiling, add a cup of water and salt to taste.
When simmering, mix in asafoetida powder and a few chopped coriander leaves.
Serve with rice and enjoy!
By Ria Samuel