Ginger Curry ( Inchi Curry) RECIPE #37

                                                   

Step 1:- 'Chop' 7-10 pieces of Ginger root .

                                                      

Step 2:- Heat 5 table spoon of Vegetable oil  or coconut oil  in a pan  and fry the chopped ginger roots until it gets brown in color and crispy . Remove  the fried ginger chops from the flame. .

Step 3:- Fry 1/2 cup of grated coconut in the same pan .Grind both (fried ginger&  grated coconut) in mixie and keep aside.

                                                          

Step 4:- In the same pan add 3 table spoon of oil splutter 2-3 teaspoon of mustard seeds, then add 2-3 dried red chillies, 4-7 chopped  pearl onion ( kochulli) ,saute until the onion gets golden brown in color. Then add 2-3 chopped  green chilies,7-10 curry leaves .

Step 5:-Bring down the heat and add 3 teaspoon of kashmiri chillipowder,1 teaspoon of coriander powder,1/4 teaspoon of turmeric powder  , 1- 11/2  cup of water , salt and allow it boil for 10- 15 minutes. Then add a pinch of fenugreek powder and a pinch of asafoetida , 1-2 small cubes of jaggary  and  1 table spoon of tamarind paste . Allow it to boil for another 10 minutes.

                                       

Step 6:- Add grind-ed ginger- coconut paste ( Step 2& 3 ingredients ) in to step 4 pan . Cook it for another 15- 20 minutes , stir in between until the gravy  gets thick in consistency . Remove from flame and can refrigerate for minimum one month.