½ cup diced ginger
½ cup tamarind
1 tsp methi
1 tsp turmeric
1 tbsp. Oil
Salt to taste.
Grind tamarind pulp and ginger to a smooth paste without water.
Roast and powder t mustard and methi
To the ground ginger add chilli powder, turmeric and jaggery, powder mustard and methi and salt
In a wok warm oil. Pour this mixture in and boil till the water evaporates,
This can be stored for a months and is a great relish with lunch or a dip with snack.