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Naranga curry
Naranga Curry
Preparation
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In 1/2 cup warm water soak the tamarind for few minutes and squeeze it with your hands.
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Take out the seeds and strain it.
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Boil this tamarind pulp water with one piece of jaggery.
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Add chili powder, turmeric and salt. When jaggery and tamarind starts to come together and get little thick add the chopped ginger and green chilies.
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Let it simmer on low heat for 5-10 minutes.
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Turn off the heat. Now add the chopped lime and keep it covered for 10 minutes.
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For final seasoning, heat some oil in a pan.
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Splutter mustard seeds, dried red chilies, asofoetida, fenugreek seeds and curry leaves.
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Add some chili powder to it, stir and pour it to the curry.
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Stir well,adjust the salt and spice level and let it sit for 1/2 - 1 hour before serving.
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