Inji Curry

Peel and finely chop the ginger. Finely chop the green chilies.

Soak the tamarind in 100 grams of warm water for 10 minutes, then extract the thick pulp and discard any fibrous residue. Grate or crush the jaggery.

Heat 40 grams of coconut oil in a heavy-bottomed pan over medium heat. Add the chopped ginger and fry until it turns golden brown and crisp. Remove the fried ginger with a slotted spoon and set aside.