Step 1

Boil ½ cup of tamarind in 2 cups of water until mushy. Strain the mixture using a fine-mesh strainer and discard the pulp and reserve the water. In a pan add cumin seeds, chopped ginger, and sizzle for few seconds. Pour in the tamarind water and ½ cup of jaggery, salt, and 1tsp chili powder. Boil until the sauce turns glossy and thick. You can find here detailed Tamarind Sauce recipe

Step 2

In a blender add ½ cup of mint, and coriander leaves, 1 tsp roasted gram dal, 1 tsp chopped ginger and garlic, salt, amchur powder, chaat masala, and water. Grind until it turns smooth

Step 3

In a pan add ½ cup of mango puree, ½ cup of jaggery, or brown sugar, and cook until they thicken. Finally add ½ tsp of chili, coriander powder and cook for 2 to 5 minutes. Switch off the heat and relish with your favorite snack

Step 4

Soak 15 to 20 dry red chili in hot water for 3 hours. Make sure to remove the seeds from it before soaking and drain the water and puree them in a blender. In a pan with medium heat, pour oil and add 2 tbsp garlic powder, pureed chili, and saute until oil separates. Add 2 tbsp sugar or brown sugar and mix well. Now the Chili garlic Sauce is ready to dip your samosa

Step 5

Using motor and pestle, crush 1 tsp of cumin seeds and 3 tbsp of mint leaves. Add salt, crushed ingredients into the yogurt (½ cup) and mix well

Step 6

I have a detailed recipe for this sauce in this blog, so please check the detailed recipe here at Szechuan Sauce