How to cook Ginger curry - Inji curry

Inji curry

Ingredients:
Ginger - 25 gm
Green Chilly chopped - 4 nos
Small onion thinly sliced - 1/4 cup
Coconut grated - 2 cups
Curry leaves - 2 springs
Turmeric powder - 1/4 tsp
Chilly powder - 1/2 tsp
Coriander powder - 1 1/2 tsp
Fenugreek seeds - 1 pinch
Asafoetida powder - 1 pinch
Jaggery (grated) - 15 - 20 gms
Tamarind - as big as a lemon
Water - 2 cups
Oil - 1/4 cup
Mustard seeds - 1/2 tsp
Salt - to taste

Method
Peal ginger and cut into thin round shape. In a pan heat the oil and deep fry sliced ginger (ginger flakes) till golden brown colour. Take it out and keep aside. Keep this oil for saute onion and green chillies. Fry the grated coconut, when it become golden brown in colour, add chilly powder, coriander powder and stir it for another 1 minute in low flame. Grind this mixture along with fried ginger flakes and make a fine paste. Splutter the mustard along with curry leaves. Saute thinly sliced onions and green chillies till the onions become translucent. Squeeze the tamarind in 2 cups water and pour this in to the sauted onions and allow it to boil. Add jaggery, when it become thick add the grinded mixture in to it and add salt in to it. Keep this for 3-5 minutes in low fire. Serve with rice.