Soak tamarind in hot water and extract the pulp, setting it aside.

Heat sesame oil in a heavy-bottomed pan.

Add mustard seeds and let them crackle.

Add asafoetida and curry leaves; let them splutter.

Add whole garlic cloves and chopped onions; sauté until garlic turns slightly golden and onions soften.

Add chopped tomato and cook until it turns soft and mushy.

Add chopped stem lettuce (amaranth leaves) and sauté until the greens become soft.

Add tamarind pulp, sambar powder, and fenugreek powder; season with salt and mix well.

Simmer for 10 minutes on low heat, adding water to adjust the consistency.

Cook until the broth thickens slightly.

Turn off the heat and serve hot.