Soak the tamarind in 1 cup of water for 15 minutes and extract the juice from the pulp.
Heat oil in a pan and add the mustard seeds. Let them splutter, reduce the flame and then add the fenugreek seeds.
Add garlic and curry leaves to this and saute until the specs of brown just start appearing on the garlic. Sprinkle turmeric powder and chilli powder and let the masala get cooked.
Add the dates and coat this well with the masala. Keep it covered for 2-3 minutes on low flame.
Finally pour in the tamarind extract and add salt. Bring it to boil and let it simmer for 5 – 7 minutes till it thickens and the dates begin to melt.
By Ria Samuel