Fry the chillies, mustard and garlic in a little oil. Add the tomatoes, curry leaves, chickpeas, salt, cumin, coriander leaves and turmeric, and leave to simmer for half an hour.
Meanwhile, mix the yogurt, salt and cumin in a bowl. Mix the tamarind, sugar and cumin in a second bowl, and season.
Warm the naans.
To serve, take a naan, layer a ladle of tomato sauce, then 1tbsp yogurt, then 1tsp of tamarind.
Tips: Try varying the amount of cumin or number of chillies to taste. Try fresh basil if fresh curry leaves are not available.
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