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1 pound - ginger, cleaned and cut thin and round
1 lemon-sized ball of tamarind's juice
1/4 cup - Jaggery/sugar
4 tbsp - chilli powder
1 tsp -
3 tbsp - coriander powder
1.5 tsp -
Salt to taste
1 small bunch -
1 tsp -
2 to 3 - Dry
Oil for frying
How to Make Ingi curry
Pour oil in tawa till it is half full.
Heat it and deep fry ginger till golden brown and crispy.
Transfer the fried ginger to a kitchen paper towel to absorb excess oil.
Fry all the ginger and let it cool.
In another dry tawa, warm the powders together with salt until fragrant.
Grind ginger with these powders till very fine.
Boil 2-3 tbsp of oil used for frying ginger and splutter mustard, red chillies, curry leaves in that.
Pour the tamarind juice and allow it to boil.
When it boils add the ginger-chilli powders to it and let it thicken.
When it starts to thicken, add the jaggery.
Adjust seasoning to taste.
Add more tamarind juice if required and allow it to boil.
Transfer it to jar after cooling.
Use it like pickle.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.