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Wash the green chillies, drain them and chop them into .5 cm pieces. In a wok heat some oil, add the mustard, asofdetia and fenugreek powder. Add the green chillies and the salt and saute for five minutes. Now add the tamarind juice ( watery)and let it boil till thickens. Now add the rest of the oil and keep stirring till the raw smell goes. After cooling you can store it in air tight jars and can be served with rotis and rice.
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