½ cup diced ginger
½ cup tamarind
1 tsp. Mustard
1 tsp methi seeds
1tsp chilli powder
1 tsp turmeric
Salt to taste.
Grind ginger, tamarind to a fine paste.
Roast and powder mustard, methi
To the ground paste add, chilli powder, turmeric powder, powdered jaggery, powdered mustard and methi, and salt. Mix well
Heat oil, in a wok pour this mixture and sauté until the water evaporates
This can be stored without a refrigeration for about a month.