- Tender ginger - 1/4 kg [ cut into tiny pieces ]
- Green chili - 3 to 4 [ cut into small pieces ]
- Salt - as per taste
- Turmeric powder - 1/2 sp
- Red chili powder - 4 to 5 tbl sp
- Jaggery - 2 tbl sp
- Mustard seeds - 1 sp
- Asafoetida - 1/4 sp
- Fenugreek - 1 tsp
- Seasame oil - 1/4 cup
- Tamarind plup - 2 cups
Method:
Take one deep mouth vessel, keep on the gas & pour 1/4 cup oil, heat it & add mustard seeds, asafoetida, dry red chili to that. When the mustard seeds splutter, add green chili, add cut ginger to that & fry for 5 mins. Keep the gas in lower flame. Add salt, turmeric, red chili powder & jaggery at the end. Pour the tamarind plup & mix well. Allow to boil for 15 mins till the ginger becomes soft & the mixture becomes thick. Dry roast fenugreek [ 1 tsp ] & powder it. Add to the pickle after removing from the flame. Store it in dry container. Use within 10 days. If you keep it in the refrigerator you can use it for a month. Serve with curd rice.
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