• 250 grams Tamarind
• 2 cups Warm water
• a pinch Black salt
• 1 tbsp Chili powder
• 1 tbsp Roasted & crushed cumin
• 3 tbsps Dry ginger powder
• Salt to taste

Saturate 250 gm tamarind (imli) in 2 cup hot water.

Remove seeds properly and put the pulp aside.

In a pan put together tamarind pulp, 3 tbsp dry ginger powder, 1 tbsp chili powder, and 1 tbsp roasted crushed cumin seeds.

Stirr well, cook for 5 minutes. Putt off the burner.

Cool completely, add in a pinch of black salt and salt to taste. Serve with chargha and other dishes.

by Pak101.com (few years ago!) / 1533 views