Remove the skin of 1/2 kg shallots and 10 cloves of garlic and wash it.

Soak tamarind in 1 cup of water and extract the pulp.

Heat oil in a pan.

Add mustard seeds, curry leaves, shallots and garlic.

Saute it well by adding salt.

When the shallots are cooked add turmeric powder, chilly powder, coriander powder, sliced tomatoes and fenugreek powder. Saute well.

Add the tamarind pulp and add more water if required.

Close the pan with a lid and bring it to boil.

Cook till the gravy thickens to required consistency.

Add sugar to balance the taste.

:- Serve hot.

:- This is a good side dish for tapioca. Instead of fish curry, vegetarians can eat tapioca (kappa) with this curry.