Dry roast the ingredients mentioned under it on a low flame till you get a good aroma. Keep aside to cool.
Then grind to a powder and keep aside.
Pressure cook the seeds in sufficient water for 4-5 whistles. Keep aside to cool.
Then discard the outer skin and chop them into half.
Heat oil in a pan and temper with mustard seeds and allow it to splutter. Then add the asafoetida, onions and curry leaves. Saute till light brown.
Now add the ginger-garlic paste, tomato paste and the remaining dry spices. Saute till the oil separates from the sides of the pan.
Add the chopped tomato and further saute till it is mashed.
Now add the boiled seeds,
2 tbsp. of the ground spice,salt
And 1 1/2 cups water. Cover and cook for 8-10 minutes or till the gravy is slightly thick.
By now you will see some oil floating on the surface.
Garnish with with coriander leaves. Serve it hot as a side dish with any form of rice or Indian bread.
