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Fry the dry red chillies, mustard seeds and fenugreek seeds for a minute or two.
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Remove and grind them to a fine powder.
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Peel and finely chop the ginger.
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Combine this with salt, tamarind extract and grind to a thick, smooth paste, without adding water.
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Heat the remaining oil in the pan.
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Add the ground ginger paste, jaggery, asafoetida powder and chilli powder.
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Simmer over low flame until thickened.
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Remove and store it in a ceramic (or a bottle container).
Stays good for a long time if stored properly in the fridge.