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Step 1:
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Slit the chillies partly at the tail and keep aside.
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Step 2:
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Soak the tamarind in a little water and keep aside.
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Step 3:
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Roast the fenugreek seeds until they turn dark brown, grind into
a fine powder and keep aside .
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Step 4:
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Squeeze out the tamarind, retaining the tamarind and water solution; sieve
the solution and dilute it with 200 ml of water and keep aside.
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Step 5:
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Heat oil in a sauce- pan and add mustard.
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Step 6:
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When the mustard crackles add chillies and turmeric powder and fry.
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Step7:
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When the chillies are done, add the tamarind and water solution and salt
to taste and simmer the ingredients. Add some more oil, if needed.
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Step8:
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Add powdered fenugreek seeds and asafoetida powder and when the ingredients
thicken, add jaggery to taste and dissolve it in the ingredients by stirring
gently .
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Step 9:
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When the simmering ingredients attain porridge- like consistency, shut
off the flame.
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