INCHI CURRY / INCHAMPULI

INCHI CURRY / INCHAMPULI

INGREDIENTS

TAMARIND - 1 LEMON SIZED

GINGER - 1 BIG, FINELY SLICED
GARLIC- 2 CLOVES, SLICED
GREEN CHILLIES-8,SLICED

RED CHILLY POWDER- 1/2 TABLESPOON
TURMERIC POWDER- 1/4 TABLESPOON

JAGGERY- 1 BIG
SALT
MUSTARD - 1 TABLESPOON

PREPARATION

DISSOLVE TAMARIND IN WATER

TAKE A KADAI.  BOIL THE TAMARIND WATER AND ALLOW IT TO BE THICK

MEANWHILE FRY RED CHILLY POWDER AND TURMERIC POWDER FOR 1 MINUTE IN A PAN
 PUT IT IN THE BOILING TAMARIND WATER

ALSO DISSOLVE THE JAGGERY IN LITTLE WATER AND WHEN THE TAMARIND WATER THICKENS ADD THIS JAGGERY SOLUTION

TAKE A KADAI.  HEAT OIL.  SPLUTTER MUSTARD
ADD SLICED GINGER, GARLIC AND GREEN CHILLY AND SALT

ADD THE THICK TAMARIND-JAGGERY SOLUTION TO THIS 
ALLOW IT TO BOIL