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.