• Indian Onion shallots - 18-20 or 1 small onion
• Tomato - 1 small
• Garlic - 8-10 large cloves
• Garlic to be crushed - 5 small cloves
• Tamarind - ball of size 4 cm
• Warm water - 250ml
• Oil - 5 tblsp
• Black mustard seeds - 1/2 tsp
• Urid Dal - 1 tsp
• Curry leaves - 8 or more
• Dry red chilli - 4
• Water - as required
• Salt - to taste

​Spice powders

• Turmeric powder - 1/8 tsp
• Pepper powder - 1/4 tsp
• Chilli powder - 1 tsp
• Cumin (Jeera) powder -1/2 tsp (optional)

​

1. Wash and soak the tamarind in warm water for 5-6 mins.
2. Chop the onion and tomato. Wash the curry leaves.
3. Crush the garlic required. Leave rest of the garlic cloves as whole.
4. Squeeze the tamarind pulp out of the water and keep the tamarind juice.
5. Add the squeezed tamarind pulp to the remaining warm water and repeat the above step to get more tamarind juice.
6. Heat a pan on the stove and add oil.
7. Season with mustard seeds, urid dal, red chilli and curry leaves.
8. Add crushed garlic and onion and fry for about a minute.
9. Add tomatoes and fry for about 2 minutes.
10. Add all the spice powders. Fry for about a minute.
11. Add garlic cloves and fry for about a minute.
12. Now add the tamarind water and salt to the pan.
13. Cover and cook for about 8-10 minutes or until the garlic is cooked.
14. Stir few times and check the water level in the pan; If there is not enough water left, add more water; Let it boil; Switch off.
15. Garlic curry is ready to be eaten.