Total Calories: 934
1. Prepare the tamarind paste and the ginger-garlic paste. Then place the peanuts in a small nonstick skillet and roast over medium heat, stirring and shaking the skillet, until a few shades darker, about 2 minutes. Transfer to a bowl. In the same manner, roast together the coconut, coriander, 2 teaspoons cumin seeds, poppy seeds, sesame seeds, and red pepper flakes, until a few shades darker, about 2 minutes. (Or roast each separately, following tradition.) Transfer to the peanut bowl. Let cool, then grind the peanut mixture in a spice grinder or a food processor (in batches, if necessary) until as fine as possible. Mix in the turmeric and grind again.
2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the red chili peppers, mustard seeds, kalonji, and the remaining 1/2 teaspoon cumin seeds they should sizzle upon contact with the hot oil.
3. Quickly add the tomatoes, onions, ginger-garlic paste ,and salt, then mix in the roasted spices and cook, stirring occasionally, over high heat for the first 3 to 5 minutes, then over medium-low heat until the tomatoes are very soft, about 10 minutes. Add the tamarind paste, and cook over low heat, stirring only once or twice, until the oil separates to the sides, about 30 minutes. Serve hot or at room temperature.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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