Inji Curry

 

Ingredients

Ginger – 100gm

Tamarind – lemon size
Jaggery – 2 tbsp
Chilli powder – 1 tsp
Turmeric  – ½ tsp
Mustard seeds – 1 tsp
Fenugreek powder/seed – ½ tsp
Green chilli – 2 finally chopped
Curry leaves – 1 spring
Whole red chilli – 2
Hing/ Asefatadia – ¼ tsp
Coconut oil – 3 tbsp
Salt to taste

  

Method

1.  Clean the ginger and cut them into small pieces.
2.  In a medium heat, fry them in oil till it becomes light brown.
3.  Crush or grind the fried ginger coarsely when it is cool.
4.  Make tamarind pulp.  Soak the tamarind in 1cup of water for 15min. mix well and strain the pulp.
5.  In a kadhai/deep cooking pan heat the oil ( oil remaining after frying ginger can be used).
6.  Add the mustard and let it crackle, then add the curry leafs and whole red chilli.
7.  Switch of the flame and then add red chilli powder, turmeric powder, fenugreek seed powder.
8.  Then add the tamarind pulp and mix well.
9.  Now start the flame and bring the pulp to boil.
10.  Add the crushed ginger, mix well and lower the flame and cook for some 1 min.
12.  Now add the jaggrey, salt & hing. At this point if you want to add water to adjust the consistency. Cook for 5 min.
13.  Note : The consistency will thicken when it cools down.