Ginger - 3 Cups Very finely Chopped
Green Chilly - 2 chopped
Dry Red Chilly - 2
Coconut Oil - 2 tsp for sauteing,1 tsp for tempering
Mustard Seeds - 1 tsp
Fenugreek Seeds - 3
Hing - a pinch
Curry leaf - 1 sprig for tempering, 1 sprig for sauteing
Turmeric Pd - 1 tsp
Chilly Pd - 1 tbsp
Salt - as needed
Jaggery- 30 gms or 1 square block
Tamarind Paste- 1 tbsp
1.Make tempering with oil,mustards seeds,fenugreek seeds ,curry leaf and keep it aside.
2.Chop Ginger to very fine pieces like shown in the photo,thin pieces reduce the bitterness as it will get sauteed properly.