Fresh ginger -1/4 cup heaped (finely chopped)
Green chilli - 1-2 finely chopped
Turmeric powder -a pinch
Red chilli powder -1/4 tsp
Tamarind - gooseberry sized ball
Jaggery -1/4 cup
Fenugreek powder -1/4 tsp
For the seasoning
Oil - 2 1/2 tbsp
Mustard seeds - 1 tsp
Hing - a pinch
Curry leaves - few
1.Wash, peel the skin of ginger and chop it finely.Soak tamarind in 1/2 cup of warm water and extract thick juice. Discard the pulp.Dry roast fenugreek seeds and powder it.
2.Heat oil, add mustard seeds,when it splutters, add red chillies, hing, curry leaves,chopped ginger and green chillies.Fry ginger and chilli well until ginger changes to brown color.
3.Add turmeric powder, chilli powder, thick tamarind extract, jaggery and salt needed.After it starts boiling, simmer until the gravy becomes thick and oil separates. Add fenugreek powder, mix well and remove from flame.
4.After it cools, store it in a dry bottle and refrigerate.