GINGER PICKLE

Ginger Pickle
Ginger pickle is good for digestion and goes well with curd rice.
It suits savories well.
INGREDIENTS:
1.  Tender ginger  100 gms
 2.Tamarind  25 gms 
3. Jaggery  1 tbsp
4.  Chilly powder  1 and 1/2 tsp
5.  Cumin seeds  1/2 tsp
6.  Fenu greek  1/2 tsp
7.  Mustard seeds  1/2 tsp
8.  Asafoetida  1/4 tsp
9.  Curry leaves
10. Salt
PREPARATION METHOD:
a. Cut ginger into tiny pieces.
b. Soak tamarind in sufficient water for an hour.
c.  Extract thick tamarind juice.
d.  Dry roast cumin seeds and fenu greek and powder it.
e.  Add 3 tbsp oil in a hot pan and add mustard seeds.
f.  Add asafoetida, curry leaves and cut ginger.
g.  Fry well and add tamarind and let it cook in medium heat.
h.  Close the pan with a lid and cook till ginger becomes soft.
i.  If necessary sprinkle little water.
j.  Add salt, jaggery and chilly powder and mix well.
k. Switch off the stove and let it cool.
l.  Add the ground powder to the pickle and mix well.
m. Store it in a dry bottle and use dry spoon.
n.  Refrigerate after every use.