Halwai January 26, 2023


• 250 g – Mango Ginger
• 50 g – fresh Green chillies
• Lemon – sized ball of Tamarind
• salt to taste
• 1 tsp – Turmeric powder
• 1/2 tsp – Mustard Seed
• 1/4 tsp – Methi seeds
• A pinch – asafetida
• Oil to fry


  1. Wash the mango ginger thoroughly, wipe dry and grate.
  2. Cut the green chillies finely.
  3. Extract thick juice from the tamarind ball and keep aside.
  4. Heat oil, fry the mustard and methi seeds. As the seasoning starts to splutter, add the grated mango ginger and chillies, and fry them.
  5. Add turmeric powder, asafoetida and tamarind extract. Mix well.
  6. Add salt. Boil well, while continuously stirring, till it becomes thick and the oil separates from the gravy.
  7. Allow it to cool naturally. Then transfer to a clean, dry glass jar. Close the lid tightly.

Recipe courtesy of Babu Rao