Scrap the ginger and wash it thoroughly.
Cut it into round slices and deep fry it till crisp. Let it cool down.
Preserve the remaining oil.
Squeeze the tamarind in 2 cups of water and strain it.
Grind the deep fried ginger into a coarse powder.
Heat the leftover oil in the pan.
Splutter mustard seeds.
Add the curry leaves and the coarsely ground ginger and saute.
Add the chilly powder, coriander powder, turmeric powder, fenugreek powder and saute well. Add required jaggery and mix.
Add the tamarind extract and salt.
Let the mixture boil.