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Ingredients:
Green Chillies – 100 gms, stems removed
Tamarind Extract – 1 cup
Salt – 1 1/2 tblsp
Jaggery – a small piece
Fenugreek Powder – 1 tsp
Mustard Seeds – 1 tsp
Gingelly Oil – 100 ml
Turmeric Powder – 1/4 tsp
Asafoetida Powder – 1/4 tsp
Method:
1. Heat oil in a pan.
2. Fry mustard seeds and asafoetida powder till the mustard seeds splutter.
3. Add turmeric powder, green chillies and stir-fry for a minute.
4. Add tamarind extract, salt and mix.
5. Bring to a boil.
6. When the oil starts to separate add jaggery and fenugreek powder.
7. Mix well and simmer for a minute.
8. Remove when it starts to thicken.
9. Serve.
