- Serves: 1
- Complexity: very easy
- Ginger 2 pieces
- Large balls of tamarind 2 nos.
- cloves of garlic 12 nos
- Red Chillies 3 nos
- Green Chillies 3 nos
- Finely roasted fenugreek 1/2 tsp
- Mustard seeds, for seasoning 1 tsp
- Cumin seeds 1/2 tsp
- Jaggery a small piece
- Salt to taste
Roast the cumin seeds lightly and powder to a fine paste with the red chillies, half the fenugreek and garlic.
Chop the ginger, green chillies and remaining garlic.
Soak the tamarind in some hot water and extract the juice.
Put in the chopped ingredients and continue boiling.
In a pan, heat 3 tsp oil and add the mustard seeds and the remaining fenugreek seeds.
When the mustard crackles, add the ground masala and fry till the masala turns color.
Put in the chopped ingredients, jaggery, salt to taste and tamarind juice.
Bring to a boil and boil till the juice is thick.
Bottle when cool.