Ingredients:

• 1/2 cup – ginger, sliced thinly into slivers.
• 1 – small Lemon sized ball tamarind.
• 2 tbsp – brown Molasses or brown sugar.
• 1 tsp – Red Chilli powder.
• 1/4 tsp – Fenugreek powder.
• 1/4 tsp – Turmeric powder.
• 1/2 tsp – mustard seeds.
• 2 stalks – curry leaves.
• Salt to taste.
• 1 tbsp – oil.

Method:

1. Soak tamarind in one cup hot water for 5 mins. Rub tamarind into water, press out through sieve.
2. Add chilli, turmeric, mix, keep aside.
3. Fry ginger in a little oil, in a small heavy pan, till crisp.
4. Grind it coarsely without water, keep aside.
5. Heat oil in a deep pan, add seeds and curry leaves, allow to splutter.
6. Add tamarind water, bring to a boil.
7. Add ginger. Cook till liquid is slightly thickened.
8. Add fenugreek powder, sugar, salt.
9. Serve hot with rice.

Recipe courtesy of Saroj Kering