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Step 1:
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Peel the ginger, chop fine and keep aside.
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Step 2:
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Chop the green chillies fine and keep aside.
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Step 3:
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Soak the tamarind in a little water and keep aside.
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Step 4:
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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 5:
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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 6:
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Saute ginger and green chillies with turmeric powder in a little oil and
keep aside.
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Step7:
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Heat oil in a sauce-pan and add mustard.
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Step8:
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When the mustard crackles, add tamarind and water solution and salt to
taste and simmer the ingredients.
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Step 9:
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When the ingredients have boiled down to one-fourth of the original volume
add ginger,
green chillies, powdered fenugreek seeds, asafoetida powder
and jaggery to taste and stir well..
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Step10:
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Shut off the flame, when the ingredients resume boiling..
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