Inji Curry

Ingredients

Ginger -250 gms
Turmeric powder – ½ tsp
Green chillies -2
Chilly powder – 1tsp
Tamarind – 1 lemon size(soaked in 1 cup water)
Jaggery – 1 lemon size
or
Sugar – 1 ½ tsp
Fenugreek powder – ¼ tsp
Asafoetida powder – 1 pinch
Coconut( cut into thin pieces)- 2 tsp
Mustard seeds – a few
Curry leaves
Salt to taste
Cooking oil

Directions

1. Remove the skin of the ginger, wash well, chop fine or grind it into a fine paste.
2. Heat 3 tbsp of oil in a pan and fry ginger and green chillies.
3. When the ginger is light brown in color, add chilly powder, turmeric powder and fenugreek powder.
4. Fry till ginger is golden brown and oil starts to separate from ginger.
5. Add tamarind water, salt and jaggery(or sugar) and cook till the curry thickens.
6. Heat oil in another pan and fry the chopped coconut and fry till it becomes golden brown and remove it from the pan. Splutter mustard seeds in the oil.
7. The add curry leaves and asafoetida powder.
Add the above seasoning and the fried coconut to the curry .