Inji Curry
Ingredients
- 500 gm fresh root ginger
- 1/2 cup coconut oil
- 3 1/2 teaspoon chilli powder
- 1 teaspoon salt
- 4 green chilli
- 1 teaspoon mustard seeds
- 1 teaspoon powdered dried fenugreek leaves
- jaggery as required
- 3 dry red chili
- 1 teaspoon tamarind
- 2 pinches asafoetida
- water as required .
- how to make inji curry
Preparation
To begin with, wash and clean the ginger and green chilies under running water. Once done, using a clean chopping board, chop them separately and keep them aside until needed again
Now, put a non-stick pan on medium flame and heat oil in it. To this, add the ginger pieces and stir-fry them until they get a brown color and a crusty texture. Allow this to cool and then transfer it into a mixer jar. Grind the fried ginger pieces into paste. Keep it aside until needed again
Meanwhile, in a bowl add warm water followed by tamarind. Leave the mixture undisturbed for a while
Next, put a deep-bottomed pan on medium flame and heat coconut oil in it. Add the remaining ginger in the pan followed by mustard seeds, green chili and curry leaves. Saute for 2 to 3 minutes
Now, using a strainer, strain the tamarind mixture ( see step-3 for clarity) directly into the pan and mix. Once the mixture attains the boiling state , add in fenugreek powder followed by chili powder and asafoetida. Mix again
To this add the ginger paste (see step-1) and jaggery as per taste, mix well. Add in 1 tsp of salt to enhance the flavor, then reduce the heat to low. Allow the curry to simmer until you get a thick consistency. Serve fresh and hot, with rice