Ingredients:

• 1/4 kg – ginger, cut into small thin slices
• 50 g – Tamarind
• 2 cups – Water
• 1 tsp – Red Chilli powder
• 1.5 tsp – coriander powder
• 1/2 tsp – Asafoetida
• Salt
• 1 tsp – Sugar
• 1/2 tsp – green chillies, sliced into thin rounds
• 1/2 tsp – Shallots sliced into thin rounds
• 100 g – Coconut oil
• 1/2 tsp – Mustard Seed
• 3 – Dry Red Chilli
• Curry leaves

Method:

1. Heat coconut oil and fry the ginger slices in it till brown in colour.
2. Then powder it nicely.
3. Soak tamarind in 2 cups of water and strain the juice.
4. To this, add all the powdered masalas and ginger.
5. Boil the mixture and remove it from the fire.
6. Heat oil.
7. Fry green chillies and shallots.
8. Add mustard seeds and curry leaves.
9. Add this to ginger curry.
10. Then add sugar.

Recipe courtesy of Sify Bawarchi