PULI ENGI

NEEDED
Ginger- finely chopped - 1/2 cup
tamarind water (thick) - 1 cup
green chilly -2 - finely chopped
little jaggery - 1/4 tsp
salt
1 tbsp til oil
mustard - 1/2 tsp
very little methiseeds/ fenugreek
curry leaves

METHOD

• in a pan add til oil and temper mustard, methi, curry leaves .
• then add ginger and green chilly and fry for 2 min .
• add turmeric , hing and salt .
• add the tumarind water , keep in medium flame . 
• add little jaggery .
• cook till it thickens  and remove.