Raisins – 2 cups
Ginger – a big piece
Garlic – a pot
Green chilli – 4
Curry leaves – a little
Tartle leaf – a gooseberry size
Jaggery – An ach
Water – 1 1/2 cup
sesaming oile – 1/4 cup
Salt – to serve
Kashmiri chilli powder – 5 tbsp
Turmeric powder – 1 tbsp
Mustard – 1 tbsp
Dry chilli – 4 nos
Fenugu – 1/2 tsp
A piece of powder – 1 tbsp
Pick the tamarind water ..
Make a jug of jaggery ..
Ginger garlic and green chilli powder.
Heat oil in a pan and stir until the raisins is well dispersed …
Chopped fenugreek seeds, fenugreek seeds, curry leaves and curry leaves
Garnish with ginger, garlic and ghee until it becomes color.
When the juice comes in, add chilli powder, turmeric powder and garlic powder.
Add the curried roasted juice to it and add salt and jaggery to the boil for cooking.
When this pickle is heated, it is well cuddled. If you feel that the water is too small, you can put lots of boiling water