Ginger pickle(inji curry)

Ginger. 100 grams
Chilly powder. 1 tbs
Turmeric powder. 1 tsp
Fenugreek powder. 1/2 tsp
Red chilly. 3 nos
Tamarind pulp. 1 tbs
(Thick)
Molasses(jaggery). 2 tbs
Salt
Curry leaves
Oil to fry
METHOD OF PREPARATION
Slice Ginger.--should be thin.
Heat a thick bottomed pan.
Deep fry ginger till it becomes crisp.Take out from the oil.
Grind coarsly.
Take out the oil from the pan.
Heat one tbs oil.fry red chilly cut ino two pieces.
Add chilly powder,turmeric powder and saute till it becomes hot.
Take out from fire and add ginger,molasses , fenugreek and salt.
Add curry leaves.
Add enough hot water to make it a thick pasted tamarind pulp.
Let it boil.
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MIXED VEGETABLE THORAN

CABBAGE 100 GRAMS
CARROT 100 GRAMS
BEANS 100 GRAMS
ONION 100 GRAMS
5.GREEN CHILLIES 10 NOS
TURMERIC POWDER 1 TSP

COCONUT GROUND 1 CUP
OIL 2 TBS
MUSTARD I TSP
CURRY LEAVES

METHOD OF COOKING

1.CLEAN AND CHOP 1-5 INGREDIENTS

2.KEEP A THICK PAN ON FIRE.

3.HEAT OIL.SPLUTTER MUSTARD.

4.ADD TURMERIC AND CHOPPED VEGETABLES.

5.ADD SALT MIX WELL AND COVER WITH A LID

6.COOK IN LOW FIRE.

7.WHEN THE VEGETABLES ARE COOKED--SAUTE

WELL AND MAKE THE VEGETABLES DRY.

8.ADD COARSELY GROUND COCONUT.

9.MIX WELL AND TAKE OUT FROM FIRE GARNISHED

WITH CURRY LEAVES.