Wash well and peel off the skin of ginger. Slice them to thin rounds.
Heat a pan with oil and fry the ginger pieces and green chillies till the ginger changes their colour to light brown. Transfer the roasted stuff to a mixer jar, leaving the oil behind in the pan. Grind them to paste and keep aside.
Heat the pan with the leftover oil and do the seasoning with mustard, fenugreek and the red chilli. Once they splutter, thrown in the curry leaves, turmeric powder and the asafoetida. Pour in the tamarind juice, salt and jaggery.
Transfer the ground paste to the pan and mix well. Let them to boil till it becomes thick and the oil separates. Store in a clean dry container. Enjoy the Inji curry with sadhya.
By Ria Samuel