Tamarind pickle

coriander seeds (Dhaniya), fenugreek seeds, sesame seeds - each 1 spoon
asafoetida - 1/4 spoon
Slightly roast the above without oil and grind into fine powder. Pour 3 spoons of oil in a fry pan and add some gram dal and whole red peppers and fry slightly.
Add tamarind juice to this and bring it to boil.Add salt and heat with constant stirring until the mixture becomes thick. Now add the ground powder and stir constantly with heating until it becomes a non-sticky paste.Store in refrigerator.