Heat oil in a pan, add peanuts, chana dal, urad dal, mustard seeds and dry red chilies. Once the mustard seeds start to splutter and dals turn golden, add the hing, bottle gourd/ lauki peel, green chilies and tomato.
Cook covered till the peel is cooked through and tomato turns mushy.
Add turmeric, tamarind and salt. Mix well and turn off the heat. Cool and grind to a smooth paste. Serve with rice, dosa, idli or as a spread on sandwich.