Ginger Thogayal

How to Prepare

1. Heat 2 tablespoons of sesame oil in a kadai over medium heat.
2. Add 20 dried red chilies and fry until they turn crisp. Remove and set aside.
3. In the same kadai, add 200g of peeled and chopped ginger. Sauté until the raw smell disappears (about 3-4 minutes).
4. Add 100g of tamarind (cleaned and deseeded) and sauté for another 2 minutes.
5. Turn off the heat and let the mixture cool completely.
6. In a mixer grinder, add the cooled mixture along with 2 teaspoons of salt and grind to a coarse paste without adding water.
7. Heat 4 tablespoons of sesame oil in the kadai, add 2 teaspoons of mustard seeds, and let them splutter.
8. Add the ground thogayal paste to the kadai and mix well on low heat for 2-3 minutes.
9. Turn off the heat and let it cool. Store in an airtight container.