Heat ¼ tsp sesame oil in a broad pan, add the ginger and sauté on a medium flame for 4 minutes.
Now switch off the flame, add the coriander powder, turmeric powder, chilli powder and fenugreek seeds,whole red chili and mix well.
Cool slightly and blend in a mixer along with approx. ¼ cup of water till smooth.
Transfer the mixture into the same broad non-stick pan, add 2 tbsp of water, tamarind pulp and salt, mix well and cook on a medium flame for 4 minutes, while stirring occasionally.
Add the jaggery and asafoetida, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside.
Store refrigerated in an air-tight container and use as required. It will last for a week.