Tamarind Sauce

1/4 c Tamarind pulp, ripe &

-- seedless 1 1/4 c Water

Salt, to taste 1 tb Raw sugar

1/4 ts Black pepper

1/2 ts Chili powder

1/2 ts White cuin seeds, toasted &

-- ground 1 tb Mint leaves, chopped

Soak tamarind pulp in water overnight. The next day, mash the pulp into the water & blend throughly. Strain liquid in a sieve or through some cheesecloth & discard the fibres. Stir in the remaining ingredients except the mint leaves. Whisk thoroughly until the sugar has dissolved. Sprinkle with mint & serve chilled. Serve with samosas or other salty (*chaat*) dishes.