| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Bawarch5 |
1 |
servings |
INGREDIENTS
| 1 |
|
Small- ball-sized tamarind |
| 6 |
|
Khajoors; (dried dates) (6 to |
|
|
7) |
|
|
; deseeded & broken |
| 3 |
tb |
Jaggery |
| 1 |
ts |
Finely chopped mint leaves |
| 1 |
ts |
Finely chopped coriander leaves |
| 1/4 |
ts |
Red chilli powder |
| 1/2 |
ts |
Cuminseed powder |
| 3 |
|
Pinches black salt; (3 to 4) |
|
|
Salt to taste |
| 1 |
tb |
Crushed woodapple; (optional) |
| 1 |
tb |
Onion finely chopped |
INSTRUCTIONS
Boil together tamarind, jaggery and dates, with a little water.
Cook till dates turn soft. Cool in a plate.
Blend in a mixie till smooth, strain.
Boil again till mixture coats back of spoon.
Cool in a large plate to room temperature.
Add all other ingredients. Mix well.
Add 1 chopped green chilli to make it spicier if desired.
Chill for an hour before serving.
Serve as a dip with veggie fingers, soup sticks, frankies, etc.
Making time: 25 minutes
Makes: 1 1/2 cups
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