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Preparation Time : 40
Cook Time : 25
Total Time : 65
Garlic - 1/4 kg
Salt - 2 tbsp
Red Chili Powder - 6 tbsp
Turmeric powder - 1 tsp
Asafoetida - 1/2 tsp
Coriander Seeds - 2 tbsp
Fenugreek Seeds - 1 tsp
Mustard Seeds - 1 tsp
Cumin Seeds - 1 tsp
Ginger - 2
Green Chilies - 6
Mustard seeds - 1 tsp
Curry leaves - 1 sprig
Gingerly oil - 1/2 cup
Vinegar - 1/2 cup
Peel the garlic, wash it, air dry over a clean kitchen towel and keep it ready.
Dry roast the fenugreek seeds, coriander seeds, cumin seeds and mustard seeds over low heat. Cool and powder it.
Take about 15 cloves of garlic, ginger piece and green chilies. Crush them coarsely.
Heat oil in a pan and fry the garlic cloves over low heat for about 5 minutes. It should get softened but be careful not to burn it.
Remove them using a slotted spoon and keep it aside.
In the same oil, pop the mustard seeds. Add asafoetida and curry leaves
Add the crushed ginger-garlic-green chilies mix. Saute in low flame for few minutes.
Add turmeric powder, prepared pickle masala powder and red chili powder one by one. Keep the flame low to prevent burning of spices.
Now add the vinegar and salt. Instead of vineger we can add thick tamarind concentrate or lemon juice. Bring to a boil.
Add the fried garlic cloves and cook everything together for 7-10 minutes. The oil will start oozing out and every spices blends well with the garlic.
Store it in an airtight container when it cools down.
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