Soak tamarind in boiled water for sometime and then squeeze the essence out of it.
Add the tamarind essence, red chilli powder, turmeric powder, asafoetida powder, curry leaves and jaggery to 2 glasses of water and boil well.
When the mixture boils, add coconut oil to it.
Heat a little oil in pan. Add to it mustard seeds. When the mustard seeds crackle, add to it red chillies broken into pieces and curry leaves.
Add to it green chillies and ginger pieces. When the ginger pieces are cooked, turn off the flame.
Boil the tamarind essence mixture which was prepared earlier and allow it to thicken till it reduces to half. To this, add the ginger mixture and mix well. Finally add the fenugreek powder and mix well.