GINGER CURRY (INCHI CURRY)

Mis -en -place

INGREDIENTS

  • Finely chopped ginger 1 cup
  • Jaggery 2 tsp (crushed)
  • Tamarind lemon sized
  • Chilly powder 1/2 tsp
  • Turmeric 1 pinch
  • Green chilly 4 no
  • Asafoetida 1 pinch
  • Coconut oil 2 tsp
  • Curry leaves
  • Salt

Tempering

  • Coconut oil
  • Mustard seeds
  • Dried red chilly
  • Curry leaves

INSTRUCTIONS

Mis-en-place

  • Chop the ginger ,green chilly ,curry leaves finely
  • Tamarind soak in 1 cup water for 20 mins and make smooth paste
  • Jaggery crushed in a blender

Preparation

  • Heat oil in a pan and add the chopped ginger,green chillies and curryleaves.saute till it turned into golden colour.
  • Reduce the flame ,add the turmeric powder, asafoetida and chilly Powder.
  • Add tamarind paste,salt and keep it for boiling medium fire .
  • Add crushed jaggery and cook untill gravy thicken
  • Once it gravy thickened,remove from the fire.
  • Heat oil in small pan and add mustard seeds.when it splutters, add dried redchilly,curry leaves.stire for few seconds .
  • Pour the tempered mixture on top of ginger curry.



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