Ginger Curry Recipe

Ingredients :

1. Ginger – 400 gm .cut into thin slices or finely chopped
2. Shallots – 8 no.s chopped (Optional. You do not need to use them if you are making it for sadya )
3. Green chilies – 4 – 5 chopped fine
4. Chilly powder – 3 – 4 tsp (adjust it according to your spice level)
5. Fenugreek powder – 1/2 tsp
6. Asafoetida – A pinch (Optional)
7. Tamarind– Small lime-sized or to taste
8. Jaggery – 2 tbsp or to taste
9. Curry leaves – 3 sprigs
10. Mustard – 1/2 tsp
11. Dry red chilies – 2
12. Coconut oil –  1/2 cup ( Or as required to fry ginger)
13. Salt – To taste

Method:

1. Fry ginger pieces in oil until brown and crispy.  When it cools down, coarsely grind in a mixie.
2. Soak the tamarind in warm water and extract its juice.
3. Heat oil in a deep pan  and splutter mustard seeds. Add dry red chilies, chopped shallots and saute until the shallots turn brown.
4. Add the green chilies, curry leaves and saute for a few more minutes.
5. Pour thentamarind extract to it. Bring it to a boil and add chilly powder, fenugreek powder and asafoetida. 
6. Add the ground ginger and jaggery. Mix well.Adjust salt.Reduce the heat to lower. Cook for another 10 – 15 minutes stirring in between and switch off. 
7. Adjust the gravy according to your consistency. I like to have a medium-thick consistency. You can store it in the refrigerator for at least 2 weeks. Use it like a pickle .Enjoy the taste of ginger.. :) Cheers..!!