Dry roast 1 tsp. each of coriander seeds, cumin seeds, fennel seeds, carom seeds, mustard seeds and fenugreek seeds. Set aside to cool.
Grind together the soaked red chillies, fresh chillies, ginger and garlic.
Heat oil in a pan and saute the asafoetida and the ground dry spices for a few seconds. Then add the ground paste,
Salt, turmeric powder, tamarind paste, chilli powder and some water. Saute
on a medium flame till it leaves the sides of the pan.
Now add the sugar and stir fry for a few more seconds.
Switch off the flame and set aside to cool down.
Serve as a condiment along with any form of Indian bread. It can also be used as a spread on toast, parathas, pizza, sandwiches or on tortillas with few stuffings as a wrap.
