Very easy vegetable curry
Servings Prep Time
6people 30minutes
Servings Prep Time
6people 30minutes
  1. Chop mango ginger, garlic, ginger, green chilly, pine apple and keep aside.
  2. Squeeze tamarind in two cup of water and make juice.
  3. Put 1 tbsp oil into deep bottom pan and heat.
  4. Add chopped mango ginger, garlic, green chilly and ginger into pan and cook well after making flame low add chilly powder and turmeric powder and stir well.
  5. Add tamarind juice and salt and boil for sometime. After that add grated jaggery(sharkara) and chopped pineapple.
  6. Boil the mixture again till it reaches slight thick consistency then turn off the flame and keep aside.
  7. Heat 1 tbsp oil in a pan and splutter two tsp mustard seeds. Then add fenugreek seeds and curry leaves.
  8. Pour this mixture over the dish.
  9. Mango gingerpineapple curry is ready. This curry can keep into room temperature for one week.