| 1 |
In a small saucepan, bring 100ml/3-1/2 fl oz of water to boil. Add the tamarind pulp and simmer gently for 20 minutes or until the water thickens, stirring occasionally. Meanwhile, cut the carrots and ginger into 2.5cm/1 in strips and chop the garlic finely. |
| 2 |
When the tamarind mixture is ready, remove it from the heat and sieve into a bowl to remove the seeds and skin. Set aside. |
| 3 |
Heat the oil in a kadai or wok. Add the mustard seeds and, as they begin to pop, add the urad dal and curry leaves. Cook, stirring frequently, until the urad dal turns brown. |
| 4 |
Add the carrots, ginger, garlic and chillies to the pan and saute for 2 minutes. Add the jaggery, turmeric and some salt to taste and saute for another 2 minutes. Then pour in the tamarind liquid and simmer over a medium heat for 10 minutes until the vegetables are cooked and the sauce is thick. |
| 5 |
Remove the mixture from the heat and leave to cool. Store in an airtight container or screw-top jar for up to 7 days. |
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