Ingredients:
1/2 kg dates
4-5 green chillies, chopped
1/4 cup ginger, crushed or finely chopped
1 tbsp garlic, crushed or finely chopped
3-5 tbsp jaggery ( add to your sweetness)
large gooseberry sized tamarind
3 tbsp chilli powder
1/4 tsp turmeric powder
1 tsp mustard seeds
1/2 tsp roasted fenugreek powder
2 pinches of asafoetida
1/4 cup coconut oil
2-3 dry red chillies
1 tsp mustard seeds
1 sprig curry leaves
salt to taste
Preparation:
- Remove the seeds from the dates, chop it and keep it aside. (If the dates are hard, soak in little hot water).
- Soak large gooseberry sized tamarind in 1/2 cup water and keep it aside.
- Heat oil in a pan and splutter mustard seeds. Add dry red chillies and curry leaves and saute well.
- Add ginger, garlic and green chillies and saute well.
- Reduce the flame and add turmeric powder and chilli powder and mix well till raw smell goes.
- Add strained tamarind juice, jaggery and deseeded dates and mix well.
- Cover and cook it in low flame for 8-10 minutes until it thickens and the dates are cooked well. Mash the dates well when it is cooked.
- Add asafoetida, fenugreek powder and salt, mix well and let it boil well.
- Switch off the flame, let it cool and store it in an air tight container. Serve with sadhya, biriyani etc…