Ginger – 200 gms (1 cup chopped)
Coconut pieces – 1/2 cup(Optional -but it makes this dish super tasty)
Shallots/ Small onions – 4 to 5 or more
Green chili’s – 2 no’s chopped
Tamarind paste – 1 Tb sp
Turmeric Powder – 1/4 tsp
Red chili Powder – 1/2 Tb sp (or less)
Jaggery or else use Brown sugar – 1 Tb sp (or more according to your preference)
Curry Leaves – 1 spring (& as usual I didn’t have it)
Hing/ Asafoetida – a pinch (optional)
Coconut oil – 3 Tb sp
Fenugreek seeds – 1/4 tsp
Mustard seeds – 1 tsp
Salt to taste .
* In a pan , add 1 Tb sp oil and fry the chopped Ginger pieces till brown
* Drain and heat another 1 Tb sp of oil and fry the coconut pieces in it , till brown.
Need to Fry’em till Brown
*Drain and grind together fried ginger and coconut pieces , to make a thick paste (this step is optional , grinding makes this dish thick in consistency) Keep aside.
*Heat the rest of the oil in the same pan used to fry ginger and coconut , add fenugreek seeds and pop mustard seeds , add the chopped shallots/small onion , green chili’s and curry leaves, saute till the onions looks brown.
* Add Hing/Asafoetida , turmeric powder and chili powder , saute for a few seconds and add 1 cup water and tamarind paste.
I realized that it was time for Hubby to reach home for lunch , had to rush
hence few pics are missing here 😦
* When it starts to boil add the ground ginger and coconut mixture.
Ginger and coconut should have been more brown than seen here
But I was in a hurry …You know that 😉
*Add salt & simmer the heat and let it reduce and become thick and bright red in color (10 to 15 minutes) then add the Jaggery (I used brown sugar) and switch off the heat.
Sweet and sour Ginger curry is now ready to serve , but Soccer man had some other side dishes for lunch today 😦
Doesn’t matter…..may use it tomorrow , as this dish taste best the next day , with all its flavors well set & allowed to sit for a while.
if planning to store for more than a week , may omit the coconut in it and keep refrigerated.
Enjoy a stomach healthy dish as Ginger is a believed to help in digestion.
If my Achachen (Dad ) was alive , he would have turned 70 today….
So thought to make this curry – was his most loved Veggie dish
I still remember how excited he used to be, when told that there is Inji curry/ Ginger curry for lunch.