Ginger sauteed with masalas and ground and served tempered
Cooking Time: 5-10 minutes
Servings: 4
Servings: 4
Preparation Time: 10-15 minutes
Category: Veg
Category: Veg
Ingredients
| • | Ginger,peeled and sliced | 100 grams |
| • | Oil | 3 tablespoons |
| • | Tomato,roughly chopped | 1 medium |
| • | Onion ,sliced | 1 medium |
| • | Salt | to taste |
| • | Tamarind paste | 1 tablespoon |
| • | Asafoetida | a pinch |
| • | Cumin seeds | 1/2 teaspoon |
| • | Mustard seeds | 1 teaspoon |
| • | Dried red chillies,broken | 5 |
| • | Curry leaves | 8-10 |
Method
Heat 2 tbsps oil in a non stick pan, add onion and sauté till light golden. Add ginger and sauté for 2-3 minutes. Add tomato andsauté for 2-3 minutes.
Add salt and mix well. Add tamarind paste and mix well. Turn off the heat and transfer the mixture into a mixer jar and grind to a paste with ½ cup water.Transfer this chutney into a bowl.
Heat 1 tbsp oil in a non stickpan, add asafoetida, cumin seeds and mustard seeds. When the seeds splutter, add dried red chillies and curry leaves. Add this tempering to the chutney.
Transfer into a serving bowl and serve.
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