INGREDIENTS:
30 green chillies
1 lump tamarind the size of a big lime
(Soaked in 1 cup water)
1 tablespoon jaggery powdered
1 cm cube hing
1 teaspoon Fenugreek (methe)
2 teaspoon mustard seed
½ teaspoon turmeric powder
2 teaspoon salt
4 tablespoon gingelly oil
METHOD:
1. Heat oil well, season with hing, fenugreek and mustard.
2. Add the chillies slit at the end and fry for 5-8 minutes.
3. When they are well fried, add strained tamarind juice, salt and turmeric.
4. Simmer for 8-10 minutes until the tamarind is cooked and oil floats on top.
NOTE: This can be kept for 7-10 days.