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1
Make the spice powder: In a dry pan, add 1 teaspoon cumin seeds, 1 teaspoon black pepper, 1/4 teaspoon fenugreek seeds, and 1 teaspoon rice. Dry roast over medium-low heat until fragrant, stirring occasionally. Be careful not to burn the spices.
2
Allow the roasted spices to cool completely, then grind them in a blender into a fine powder. Store in an airtight container for future use if desired.
3
Heat 1/4 cup of oil in a pan. Once hot, add 1 teaspoon mustard seeds, 1 teaspoon cumin seeds, and 1/4 teaspoon fenugreek seeds. Keep the heat low to prevent the seasonings from burning.
4
Add 1 cup of peeled garlic cloves and 2 cups of peeled small onions to the hot oil. Cook on low heat, stirring well, until the onions become translucent.
5
Add 2 large tomatoes that have been minced or made into a paste. Continue cooking on low heat, stirring frequently, until the tomatoes are completely softened and the color changes.
6
Add 1/4 teaspoon turmeric powder and the ground spice mixture from step 2. Mix well.
7
Add 1 teaspoon of jaggery, 1 teaspoon asafoetida, and salt to taste. Stir to combine.
8
Continue cooking until the oil starts to separate and float on top of the gravy. If the consistency is too thin, let it simmer for a bit longer. Once cooled, the gravy will thicken naturally.
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