INGREDIENTS
- 1 1/4 kg tinda, peeled and cut into big pieces
- 3 teaspoons Red chili pepper (Lal Mirchi)
- 2 teaspons black pepper
- 8 teaspoons mustard powder
- 3 teaspoons ground spices
- 60 grams Tamarind (Imli)
- 2 teaspoons ground Ginger (Adrak)
- 2 Onions (Pyaj)
- 180 grams jaggery
- 1 1/2 cups Mustard Oil (Sarson Ka Tel)
- 1 cup Vinegar (Sirka)
- 30 grams Salt (Namak)
- METHOD
- Soak the tamarind in vinegar.
- Grind garlic and onion.
- Heat the oil until smoky and fry garlic and onion paste until light brown.
- Add ginger, Red chili pepper , and tinda pieces and fry.
- Stir in spices, mustard, salt, pepper, crushed jaggery and tamarind with vinegar and cook for a few minutes.
- Cool, put in jar and keep in the sun for 3 days and shake it every other day.
- Serve after 5 days in summer and in winter after one week.
