Ingredients:
• 250 ml – Vinegar.
• 250 gms – Red Chillies (Bedki).
• 1 tbsp – Channa Dal.
• 1 tbsp – Moong dal.
• 1 tbsp – Jeera/Cumin.
• 3/4 tbsp – Methi.
• 2 tbsp – Mustard Seeds.
• 1 tsp – pepper Corns.
• 2 tbsp – til.
• 1 Liter – Vinegar.
• 6 Pods (whole) – Garlic.
• 3 inches – Ginger.
• 50 – Green chillies green.
• 1/2 kg – chilli Powder.
• 1 tbsp – Turmeric Powder.
• 250 ml – Sweet oil.
• 2 Bunches – Curry Leaves.
Method:
- Mince green chillies, ginger, and garlic.
- Roast the masala ingredients, and grind them with 250 ml vinegar.
- In 1 liter of vinegar, boil the minced masala.
- Then add the roasted masala, chilli powder and turmeric powder, and stir.
- When done, turn the stove off.
- Heat 250 ml sweet oil and fry curry leaves, and add it to the masala after it has cooled.
- Check seasoning and add vinegar, salt etc. to get the best taste.