Inji curry

There's always some space on the plantain leaf for the inji curry—the hot, tangy and slightly sweet pickle that complements all the other dishes for the sadya.

150gm ginger, minced
2 dsp shallots, chopped
1 dsp green chillies, chopped fine
2 tsp chilli powder
A pinch of turmeric powder
Oil, as required
Tamarind, as required
A few sprigs of curry leaves
1 tsp mustard seeds
2 dried red chillies
1 dsp jaggery
1 tsp rice powder

Add the rice powder and turmeric powder to the minced ginger and mix well
In a pan, pour oil
When hot, put in the minced ginger mix and saute until it turns a deep brown and keep aside
In the same pan, pour oil, and add mustard seeds, red chillies, curry leaves, shallots, green chillies
Saute until they turn brown in colour
Now, add red chilli powder
Meanwhile, dry grind the minced ginger to a powder
Add it to the pan and saute well
Add tamarind soaked water, as is required
Put in the jaggery
Add enough salt, and let it boil for a while
Delicious inji Curry is ready to be relished

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