1. Heat little oil. Add 1/2 tsp jeera and let them crackle.
2. Add 1/2 tsp ginger powder, little red chili powder and asofoetida.
3. Add 1/2 tamarind. Cook 2-3 min.
4. Add 8 tbsp jaggery. Cook 4-5 min.
5. Add jeera powder, black salt for taste.
6. Let the mixture thicken and let it cool.
7. Store in air-tight jar and refrigerate.
2. Add 1/2 tsp ginger powder, little red chili powder and asofoetida.
3. Add 1/2 tamarind. Cook 2-3 min.
4. Add 8 tbsp jaggery. Cook 4-5 min.
5. Add jeera powder, black salt for taste.
6. Let the mixture thicken and let it cool.
7. Store in air-tight jar and refrigerate.
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