Soak tamarind in ½ cup of warm water for 10-15 min and squeeze the juice. If you are using tamarind pulp then dilute with 1/2 cup of water.

Heat ghee in a kadai;  add the mustard seeds, cumin seeds, when it's splutter, add asafetida, curry leaves and crushed garlic, green chillies and half of the crushed ginger.

Add tomatoes and fry for a minute; add tamarind juice and  2 cups water with salt, turmeric powder, sugar and mix well and bring it to boil.

Add the remaining crushed ginger, whole black pepper and bring to boil.

When it boils, remove from the stove and add the lime juice (it's purely optional) and coriander leaves and close immediately with the lid for 10 -15 minute… this allows flavors to set.

Serve hot or warm with rice and fried pappadam or enjoy!