Sweet and Sour Instant ginger pickle
Soak the tamarind for 15 minutes in 1 cup of hot water. Now drain the water in a separate bowl by removing the pulp and seeds.
Heat a pan with oil and temper with mustard seeds, red chilli, bengal gram, asafoetida and fenugreek seeds.
Add curry leaves, chopped ginger, green chilies and saute for a minute.
Now add the tamarind extract and add turmeric powder, salt and jaggery and mix well. Simmer till it thickens.
Transfer in a serving bowl and serve it with rice or flat bread.