firstly, in a pan dry roast 2 tbsp peanut until it turns crunchy.

add 2 tbsp sesame, 2 tbsp dry coconut, 1 tsp coriander seeds, 1 tsp cumin.

saute on low flame until the spices turn aromatic.

cool completely, and transfer to the mixer jar.

add ½ cup water and grind to smooth paste. keep aside.

in a pan heat 2 tbsp oil. splutter 1 tsp mustard, pinch hing and 1 tsp cumin.

add ½ onion, 10 cloves garlic and saute until onion softens.

further add ½ tsp turmeric, 1 tsp chilli powder, 1 tsp garam masala and 1 tsp salt.

saute on low flame until the spices turn aromatic.

also, add the prepared masala paste and cook until the oil separates.

now add 2 cup water, few curry leaves and small piece of jaggery.

mix well adjusting the consistency as required.

boil for 10 minutes, or until the oil separates.

now add 2 tomato, 2 chilli and ½ cup tamarind extract.

cover and boil for 5 minutes or until the tomato softens.

finally, add 2 tbsp coriander and enjoy tomato curry with biryani or roti.