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.



About the author
Basically I'm a chef, started carrier in hotel industry . I have passion for food and cooking from childhood onwards.. that.habit make me to be a chef. I like to experimentry something new every now and then and what what better way trying new recipes.Iam also passionate that everyone should know how to cook well .same time pass that love and passion to the people.

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