Tomatoes cut in half, add half of turmeric (1/4 tsp), crushed garlic, tamarind, pour 300 ml of water and bring to a boil, boil for 5 minutes.

In a coffee grinder grind 1 tsp fennel with black pepper. The grinder I have, so I used regular Malenko for black pepper.

In skillet, heat oil, add mustard seeds, remaining fennel, chili peppers, ground (I was crushed), the remaining turmeric, curry leaves. Fry under a lid on medium heat for 4-5 min.

Get out of the broth of boiled vegetables and a little crushed.

To the pan add the vegetables, broth, ground mixture, coriander leaves and 500 ml of water. Bring to a boil and cook for 5-7 minutes. At the end add salt and leave to stand, covered for 5 minutes.

Here is the finished races. Can be stored in the refrigerator for a week.

Those are the spices I used. I would also like to give a few tips: 1) Select a separate bowl where you will be cooking Indian food. The smell of spices is very stable and it is difficult to "wash" dishes. 2) Races prepared according to this recipe, it turns out medium spicy (but everyone has different tastes!). If you like witty, then increase the amount of chili peppers. 3) Tamarind plays the role of oxidizer. I guess you could replace it with lemon, but I have not tried.