Soak the tamarind in the drinking water for about 4 hours.
Once soft, squish the and extract the pulp from the tamarind.
Strain the juice and set it aside till use.
Into a deep saucepan, Add the oil and warm it up.
Add the asafortida, redchillipowder, dry ginger powder and roast on a low heat.
Once aromatic add the tamarind pulp.
Increase the heat and let the tamarind pulp boil.
Add the jaggery and boil further.
Add the black salt and cook till it attains a honey consistency.
Taste test to adjust the salt, Add if necessary. Stir in and boil further for another 3-4 minutes.
Cool the dip to room temp and store in an airtight bottle to use.