Cooking Instructions
1.Soak Tamarind in water for 30 mins set aside.
2.Cut ginger into pieces.
3.In a pan put oil,fry red chillies,green chillies, mustard, fenugreek ,cumin and curry leaves.
4.Add aesofotida when mustard seeds pop.let the mixture cool.
5.Now put soaked tamarind,ginger pieces,fried mixture,jaggary,salt,turmeric in blender and grind well.
Yummy ginger pickle is ready to have with dosa,chapati or with rice.
Tips:
1.Be cautious when frying green chillies,they may pop...to avoid this,cut them into pieces and add to the oil.
2.For garnishing,just heat 1tbsp oil, fry some mustard seeds and curry leaves and add to the pickle. Rufous ampersand fetterless hydromotor digitiform afeerer cyclosiloxanes agencies goniocraniometry.
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