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1 ½ (lemon sized piece) of Tamarind (Imli)
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Jaggery (Gur) (double the amount of the lemon)
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2 tbsp. Cooking Oil
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1 tsp. Red Chilli Powder (Pisi Lal Mirch)
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¾ tsp. Salt
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¼ tsp. Onion Seeds
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¼ tsp. Fennel Seeds (Sounf)
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¼ tsp. Fenugreek Seeds
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¼ tsp. Dry Ginger
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¼ tsp. Cumin Seeds (Saabut Sufaid Zeera)
- Soak tamarind in 1 ½ cups of hot water for 10 minutes. Squeeze and strain out juice from the soaked tamarind.
- Mix all of the seeds, and grind to a fine powder. And grind the jaggery into a fine powder as well.
- Heat oil in a pan, add the powdered masala, fry a little bit, add the strained tamarind juice, jaggery, salt and chili powder.
- Cook until moderately thick and pour into an airtight container.
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