Inji Curry Trivandrum style

I am sharing the recipes I made for onam sadya. So today is a vegetarian day and of course many of them are Trivandrum style. (can't forget the roots). I promise I will come back with some tasty nonveg dishes in the near future.

Injicurry does takes a lot of time and you need a lot of patience to make this dish. But the end result is awesome.

Ingredients:

Inji/ Ginger- 250 gms (Thinly sliced to very thin pieces)
Tamarind- 1 big goosebury size
Chilli powder- 1 tablespoon
Coriander powder- 1 tablespoon
Fenugreek power- 1/4 teaspoon

For Tempering:

Vegetable oil/ coconut oil-  2 tablespoon
Mustard seeds- 1/2 teaspoon
Curry leaves- 1 spring
Dried chillies- 3

Preparation:

Clean, peel skin, wash and thinly slice the ginger as seen in the pic.

Heat 2 teaspoons of oil in a pan and stir-fry the ginger until it turns golden brown. Add oil in between if you find the ginger is getting stick to the pan. Alternatively you can deep fry the ginger but have to discard the oil afterwards. It does take a lot of time to get the ginger cooked. So be patient.

Soak the tamarind in 1/4 cup of water and extract the juice once after a while. Keep this aside.

Grind the ginger once it is cooked along with chilli powder, coriander powder and turmeric juice. keep this aside.

Heat oil in pan and splutter mustard seeds followed by curry leaves and Dried chillies. Add the ground ginger mix to this and bring it to boil.

Add fenugreek powder at this stage and mix everything very well.

You can keep the injicurry refrigerated in a glass bottle for more than a month.

Goes very well with kanji!!!!!