Ingredients:

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

Method:


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.
 3.In a big pan add oil and then add ginger ,curry leaf and green chilly and roast it in medium flame until ginger becomes dry and it become brown in color.This may take quite some time so be patience,the well it is roasted the less the bitter taste it will have.

 3.Then add Turmeric pd,chilly pd and roast it a minute and then add water and let it cook for few min,then add salt and let it come to boil and the mixture becomes thick and completely cooked.Add water as needed .
 4.Once you feel it cooked add jaggery , tamarind paste and water if needed and let it come to boil and the flavours get blended.


 5,Once the mixture becomes thick,its done,Add the tempering we made earlier on top and serve with hot rice with paruppu curry,