Heat oil in a non stick pan, add mustard seeds, fenugreek seeds, curry leaves and onions and sauté.
Grind roasted peanuts and toasted sesame seeds.
Add ginger paste, garlic paste and a little water to the pan and mix. Sauté for a while.
Slit green chillies and add along with turmeric powder, coriander powder and cumin powder and mix.
Whisk yogurt till smooth.
dd 1 cup water and salt and mix well. Place the tomatoes in the gravy and add tamarind pulp and mix. Cover and cook on medium heat for 15-20 minutes, stirring occasionally.