INGREDIENTS:

Ginger 30-40 gm
Green chillies 2-3
Coconut 30-40 gm
Salt to taste
Coconut oil 20-30 ml
Mustard seed a pinch
Red chillies 10-20 gm
Fenugreek 2-3 gm
Tamarind 10-15 gm
Molasses or sugar 5-10 gm
Curry leaves a few

DIRECTIONS:

Peel and chop the ginger finely and soak in a little hot water. Chop the green chillies. Slice and chop coconut into small pieces. Drain ginger.
Put ginger, chillies, curry leaves, coconut into a pan. Add a little water and salt. Cook over a slow fire till dry. Roast red chillies fenugreek seeds and powder fine. Soak tamarind in a little hot water. Heat oil in a pan. Add mustard seeds; when they crackle add cooked ginger mixture. Sauté as the mixture turns reddish brown, remove from fire. Add red chilli and fenugreek powder. Add tamarind water. Return to fire. Add salt. Add molasses and bring to boil.
Simmer for a few minutes. Remove from fire.

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