Ingredients:

100 gm raisins

4 green chillies, chopped

medium piece ginger, finely chopped

4 garlic cloves, finely chopped

3-5 tbsp jaggery ( add to your sweetness)

large gooseberry sized tamarind

2 tbsp kashmiri chilli powder

1 tsp turmeric powder

1/4 tsp fenugreek powder

1/2 tsp asafoetida powder

2 tbsp vinegar

4 tbsp coconut oil

1 tsp mustard seeds

1 sprig curry leaves

salt to taste

Preparation:

1. Soak large gooseberry sized tamarind in 1/2 cup water and keep it aside.
2. Melt jaggery in 1 cup of water and keep it aside.
3. Heat coconut oil in a pan and add cleaned raisins and fry at low flame for 2-3 minutes. Keep it aside.
4. In the same pan, splutter mustard seeds. Add chopped ginger and garlic and saute well till raw smell goes.
5. Add curry leaves and slit green chillies and saute well.
6. Reduce the flame and add kashmiri chilli powder and turmeric powder and mix well till raw smell goes.
7. Add jaggery syrup and mix well. Add tamarind extract and salt into this and boil well at low flame till it thickens for about 10 minutes.
8. Add vinegar, fenugreek powder and asafoetida powder and mix well. Add raisins and cook for 4-5 minutes.
9. Switch off the flame, let it cool and store it in an air tight container. Serve with sadhya, biriyani etc…