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GINGER THOKKU

Ginger – 4 to 5 big pieces

Red Chillies – 8 to 10

Fenugreek – 1 teaspoon

Mustard – 2 teaspoons

Tamarind – lemon size

Jaggery – lemon size

Salt - 2 teaspoon or as per taste

Oil - 3 to 4 tablespoons

Method:
Wash the ginger, scrap the skin and cut it into small pieces.
Soak tamarind in little hot water.
In a kadai put the fenugreek and dry fry till it become slightly pink. Do not over fry. Remove and powder it.
Put the oil in a kadai and when it is hot, add ginger pieces and fry till it slightly changes its colour. Remove and keep it aside.
Same kadai, add mustard and when it pops up, add red chillies and fry just for a second and remove.
First Grind ginger, soaked tamarind (along with the water in which it is soaked), jaggery to a fine paste. Before removing, add seasoned mustard and red chillies along with fenugreek powder, salt and grind it once again.
Note:If you do not want, you can omit jaggery. In that case, you can reduce the chillies.

Rajappa
28-06-2014