Peel and grind onions to a smooth paste.
Soak tamarind in warm water ( around 1 1/2 cups) and extract it juice .Discard the pulp.
Dry roast fenugreek seeds and powder it.
Heat oil in a heavy bottomed pan, add mustard seeds, when it splutters, add asafoetida, ground onion paste and turmeric powder.
Fry for a few minutes and then add tamarind extract, salt, chilli powder and cook till it becomes thick and oil starts separating.
Add fenugreek powder and remove from flame.
Store it in a clean bottle.
Note -Adjust salt and chilli powder according to your taste.
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