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:

1. Chop green chillies finely
2. Cut tamarind into very tiny pieces
3. Heat oil in a heavy saucepan.
4. Add crushed seeds, asafoetida, turmeric and chillies
5. Stir for a moment, cover for 2 minutes and simmer on low
6. Add jaggery, lemon juice and salt and simmer further for a minute
7. Take off fire, cover and keep for 2 minutes
8. Serve as accompaniment

Recipe courtesy of Saroj Kering