Ginger Gojju

10 Servings~ 20 minutes

Fresh Ginger 2 to 3 big pieces Tamarind a small lemon size Turmeric Powder teaspoon To fry and grind: Bengal gram dhal 1 teaspoon Urad dhal 1 teaspoon Cumin (Jeeragam) teaspoon Fenugreek seeds teaspoon Red chillies 3 to 4 Asafotida a small piece Til (sesame) seeds teaspoon For seasoning: Gingelly Oil 2 tablespoons

 Mustard teaspoon Urad dhal 1 teaspoon Asafotida powder a pinch Curry Leaves few Salt 1 teaspoon or as per taste Jaggery a small piece

Method: Wash the ginger pieces and peel the skin. Grate it or chop it very finely. It should be about 3 tablespoons. Soak tamarind in water and extract the juice. The tamarind water should be about 2 to 2 and half cups. In a kadai put a tablespoon of oil. When it is hot add ginger gratings and fry till it becomes golden brown. Remove and keep it aside. Same kadai put Bengal gram dhal, Urad dhal, Cumin (Jeeragam), Fenugreek seeds, Red chillies, Asafotida, Til (sesame) seeds and fry till it become golden yellow. Remove and cool it. Then grind it to a fine powder. In a thick bottomed kadai or vessel, put oil and when it is hot add mustard. When it pops up add urad dhal, asafetida powder and curry leaves. Fry till the dhal turns light brown. Add tamarind water along with turmeric powder and salt. Allow to boil. When it starts boiling, reduce the heat and sprinkle the above powder and stir well. You can also mix the powder with little water and add (this will avoid the powder become lump). Allow to boil for few more seconds. Then add fried ginger and jaggery and once again stir it well. Keep it in the stove for few more seconds and remove. This will go well with rice dishes or even with chapatti. Toasted bread slices can also be served with this Gojju. Ginger