• Heat 1 tbsp of oil in a pan, add in 2 dry red chilly, 1/4 cup of curry leaves, tamarind, and 3 garlic. Saute it for 1 minute
• Next, add 1 tbsp of flaxseed, saute it for 30 seconds in low flame
• Now add 3 tomatoes chopped, saute until the raw smell goes off, then turn off the flame
• Let this mixture cool down completely.
• then transfer it into a blender jar. add salt, blend finely with little water

For tadka | seasoning:

• heat 1 tsp of oil, splutter 1/4 tsp of mustard seeds,
• turn off the flame, add a pinch of asafoetida and few curry leaves
• Pour it over the chutney and mix