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Inji Curry

 

Recipe: Edible Garden
Preparation & cooking time: 30 minutes
Shelf life: 1 month (if refrigerated)

Ingredients you’ll need:

1 cup of cleaned, peeled and roughly chopped fresh ginger
2 of green chilies
1/4 cup oil
1/4 tsp of mustard seeds
1/8 tsp of asafoetida
1/8 tsp of fenugreek seeds
4-5 curry leaves
1/2 tsp of red chili powder or adjust to taste
1/4 cup of thick tamarind juice
2 tbsp of powdered jaggery
Salt to taste

Preparation:

 

Heat 3 tbsp of oil in a pan, add roughly chopped ginger in oil. Fry till its deep brown and crisp. Just before removing ginger from oil, fry green chilies along with ginger for few seconds.

Grind ginger and green chilies to a coarse paste.

In the same oil, add mustard seeds, as they crackle add asafoetida and fenugreek seeds. Fry the curry leaves for few seconds and when they are crisp, add ginger-chili paste and chili powder.

Add tamarind juice to the ginger mixture and mix well. As the mixture begins to bubble, add jaggery and salt.

Remove from fire after it has simmered for 8-10 mins or till the oil begins to separate.

Store in a clean container after it has cooled completely.

 

 

Happy Cooking

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