Ingredients:
• 250 g – hot Green chillies
• 1/2 tsp – Lemon juice
• 4 strips – Tamarind
• 1 tbsp – jaggery, grated
• 3 pinches – Asafoetida
• 1/4 tsp – Turmeric powder
• 1/4 tsp each – cumin and mustard seeds, crushed coarsely
• Salt to taste
• 2 tsp – oil
Method:
- Chop green chillies finely
- Cut tamarind into very tiny pieces
- Heat oil in a heavy saucepan.
- Add crushed seeds, asafoetida, turmeric and chillies
- Stir for a moment, cover for 2 minutes and simmer on low
- Add jaggery, lemon juice and salt and simmer further for a minute
- Take off fire, cover and keep for 2 minutes
- Serve as accompaniment
Recipe courtesy of Saroj Kering