Ingredients
Garlic 500 grams
Ginger 2 inch pieces
Mustard seeds 1 1/2 teaspoon
Fenugreek seeds (methi dana) 1 teaspoon
Cumin seeds 1 teaspoon
Oil 1 cup
Salt to taste
Tamarind pulp 1/2 cup
Red chilli powder (deghi mirch) 1 1/2 teaspoon
sJaggery (gur),grated 1/2 cup
Method
Peel, wash, pat dry garlic cloves. Grind fifteen of them and halve the rest.
Peel, wash and grind ginger pieces.
Dry roast one teaspoon of mustard seeds, fenugreek seeds, cumin seeds and crush them.
Heat oil, add the remaining mustard seeds and chopped garlic.
Cook for some time on low heat.
Add salt and mix. Add roasted spices, tamarind pulp and cook on high heat
Add red chilli powder, ginger paste, garlic paste and jaggery. Cook till the jaggery melts.
Add a little more oil and cook to thicken. Cool and store in a sterilized bottle, according to Warmrecipe.com.
BBN/SK/AD
