Naranga curry

Ingredients

• Lime (cubed like in the pic): 1 cup
• Green Chili (chopped): 1 tablespoon
• Ginger (chopped): 2 teaspoons
• Tamarind: Lemon size
• Jaggery: 1 piece
• Chili powder: 2 teaspoons
• Turmeric powder: 1 teaspoon
• Mustard seeds: 1 teaspoon
• Dried red chili: 2-3
• Asofoetida: 1/2 teaspoon
• Curry Leaves: handful
• Salt to taste

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Preparation

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

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