For preparing the delicious curry dish, first peel off the skin of ginger pieces and clean well.
Chop ginger into roundels or small pieces.
Pound or grind them in a mixer grinder and squeeze it well to remove the water content in it.
:- This is done to remove the pungent taste of ginger in the curry.
Keep aside the ginger scraps in a plate to make it dry.
Heat a little oil in a pan or a kadai.
Add chilly powder and fry (not too much) for a while.
Add tamarind extract, salt and jaggery and allow it to boil.
When it gets reduced or thickened, remove from the flame and keep aside.
Heat oil in another pan or a kadai.
Splutter mustard seeds ad saute dry red chillies and curry leaves.
Add pounded ginger pieces and saute.
:- Add coconut oil in between if it gets too dry.
When it turns light brown, add it to the tamarind-jaggery mixture.
:- Check for sweetness and add more if reqd.
Add fenugreek powder and mix well.
Cover with a lid to lock the flavour of Inji Curry.
:- Alternatively, you can also fry the ginger(cut into roundels) in coconut oil, strain and powder it and add it to the curry.