- Fry ginger pieces in oil until brown and crispy. When it cools down, coarsely grind in a mixie. Soak the tamarind in warm water and extract its juice. Heat oil in a deep pan and splutter mustard seeds. Add dry red chilies, chopped shallots and saute until the shallots turn brown. Now add the green chilies, curry leaves and saute for a few more minutes. Pour the strained tamarind extract to it. Bring it to a boil and add chilly powder, fenugreek powder and hing. Now add the ground ginger and jaggery. Mix well. Check for salt. Bring down the heat to low. Cook for another 10 – 15 minutes stirring in between and switch off. Adjust the gravy according to your consistency. Serve with rice.
Inji curry
#myrecipe
By Radha Nelanti
Jan, 28th
571
Servings
4 persons
Cook Time
20 minutes
Ingredients
11
- 13
Ingredients
- Ginger
- Onion
- Green chillies
- Chilli powder
- Fenugreek powder
- Hing
- Tamarind
- Jaggery
- Curry leaves
- Mustard
- Red chilli
- Oil
- Salt
