Created by Sue Lau on February 22, 2013
Step 1: In a large skillet, heat oil/ghee with mustard seeds, sliced chilis, garlic, cinnamon, and curry leaves just until it becomes fragrant.
Step 2: Add onions and ginger to pan and cook until onion is soft.
Step 3: Add water, coriander, turmeric, amchur/lemon juice, asafoetida, salt, pepper, tomato paste, and tamarind concentrate, stirring until blended.
Step 4: Bring to a simmer and cook until water reduces and mixture thickens, 15 minutes or so.
Step 5: Add the coconut milk and cook over low heat until liquid reduces and mixture thickens.
Step 6: Stir in cayenne and garam masala just prior to serving.