Method of Preparation :
In a large vessel, heat some gingelly oil. Pop mustard seeds, add turmeric powder, red chilli powder followed by ginger garlic paste and mix well. When the masala turns into a brown shade, mix in cumin powder and salt. Pour the tamarind-vinegar pulp and combine well.
Add a little bit of sugar and cook on low heat for some time. Pour some water so that it forms a paste. Now add some curry leafs and soaked green chillies and cook for 10-15 minutes on low heat till the oil separates.
Serve and enjoy
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