Ginger:250 gm chopped fine
Green chillies: 5 chopped fine
Tamarind: lime sized (yes, lime sized!!!!) soaked in a bowl of water
Kashmiri Redy Chilly powder: 3 tbsp
Fenugreek powder: 1/4 tsp
Sugar: 3/4 tbsp
Salt: as required
Oil: 1/4 cup
In a heavy bottomed pan, heat the oil and fry the green chillies and ginger till ginger turns brown.
Now add the tamarind water, salt and chilly powder and let it boil.
When the gravy becomes thick, add the fenugreek powder and simmer for a few more minutes.
Add the sugar and turn off the stove.
Heat oil and splutter mustard seeds, shallots, dried red chilly and curry leaves and pour over the inji curry.
This goes well with rice.