This is a tamarind heavy dish - somewhat between a chutney and a pickle. Primarily used as an accompaniment - many caterers have their own version of it and it is a great side dish to have.
How to:
How to:
- Cut ginger into small cubes
- Green Chilli (half of ginger quantity)
- Saute it in Sesame oil with mustard, Udad dal, curry leaves. Saute in sim.
- Tamarind water derived from a lemon sized ball. Add asafoetida, salt, turmeric and some jaggery.
- Bring to boil and then till it achieves a thick consistency...
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