Ginger curry

Mini’s gourmet special

This dish is excellent to aid digestion.

Ingredients

Ginger, finely chopped                  250 gm or 1 cup

shallot,                                            100 gm

Coconut oil                                    1/2 cup

Green chilly, finely chopped         3 nos.

Chilly powder                                2 tbs

Coriander powder                         1 tbs

Turmeric powder                           ½ tsp

Fenugreek powder                         1/4 tsp

cumin powder,                                 1/4 tsp

Mustard seed                                 ½ tsp

TamarindAbout the size of a lemon

Grated jaggery                              1 ½ tbs

Note:

Soak the tamarind in a little hot water for 10 minutes and squeeze to extract the juice.

Preparation

Heat oil in a saucepan or iron pan to add ginger and fry on medium flame till it turns golden (being careful not to burn it). Remove from heat and cool to room temperature. Transfer into a grinder and blitz.

In the same oil, add mustard. Once it crackles, add onion, green chilly and curry leaves. Once the ingredients turn golden brown, add the ginger powder and spices.

Add tamarind juice, salt and water and boil till it thickens.

Add jaggery and boil for another minute on low flame. Remove from heat and the dish is ready to be served.

Enjoy with any kind of rice dish. 

Thank you :)