Peel the shallots and garlic, wash and set aside.
Wash and pat dry the Indian borage leaves.
Into the blender add the shallots, borage leaves, can of tomatoes, fenugreek, curry leaves, chillies and tamarind.
Blend them to form a smooth paste.
Into the deep pot, add the sesame oil and heat on medium warmth.
As the oil heats up add the mustard seeds and pieces of red chillies and let them sizzle and fry up.
Once the mustard splutters, add the blended mix and mix well.
Add salt and crushed black pepper and mix well.
Turn down the heat to low and let the mix cook.
Stir occasionally and let the mix bubble up and cook down slowly.
As the mix cooks down, add the rest of the oil.
Mix again and as the oil surfaces, the pickle is ready.