Ginger curry: (inchi pachadi)...

INGREDIENTS:

Ginger  - 1/2 pound (.25 kg or 250 gm).
Green chilies  3-4, sliced.
Asafoetida powder  - 1 tsp.
Fenugreek seeds powder  -  1/2 tsp.
Turmeric powder  -  1/2 tsp. 
Salt to taste.
Brown sugar or palm sugar  -  1 1/2 tbsp.
tamarind pulp  - 1 1/2 tbsp.
Mustard seeds -  1/2 tsp.
Curry leaves - 1 sprig.
Olive oil  -  1 tbsp.
2 tbsp oil to fry the ginger slices.

METHOD:

Scrape the skin from the ginger and slice it. Heat oil, fry the ginger slices and remove.  Grind the fried ginger finely, with little water. 
Heat oil, add mustard seeds and curry leaves.  When it crackles, add the sliced green chilies, asafoetida powder, fenugreek powder, turmeric powder and mix well.  Stir in the ginger paste, tamarind pulp and salt.  Bring to a boil by adding required water.  Finally add brown sugar, simmer for few minutes, taste and remove from fire.

"ENJOY COOKING AND EATING"