- Ginger – 250 grams or 1.75 cups (tightly packed); thinly sliced
- Tamarind – one big gooseberry sized ball soaked in 1 cup of hot water for 15-30 minutes
- Jaggery – one gooseberry sized ball (powder the jaggery and try to make a ball)
- Hing – 1/4 tsp.
- Salt to taste
- Coriander powder – 2 tsps.
- Kashmiri chilly powder – 2 to 3 tsps.
- Turmeric powder – 1/4 tsp.
- Coconut oil – for deep frying the ginger slices
- Coconut oil – 1 tbsp.
- Mustard seeds – 1 tsp.
- Curry leaves – a few
- Greenchilly – 1 to 2 numbers (chopped)
- Heat coconut oil and deep-fry the ginger slices till crisp and brown in colour. Drain the fried ginger on paper towels & allow to cool. Grind to a coarse powder using a mixer/grinder.
- Squeeze the tamarind ball well and strain the extract. Add jaggery, hing and salt to the tamarind extract and bring the mixture to a boil. Add the coriander, chilly and turmeric powders. Bring the mixture to a second boil and add the coarsely powdered ginger. Cook on low heat for 7-10 minutes or till quiet thick. Switch off heat.
- In a wok, heat 1 tbsp. of coconut oil. Add the mustard seeds and allow them to pop. Stir in the curry leaves and chopped greenchillies. Add this to the injipuli and mix.