Ingredients
1cupfenugreek
4tbspsesame oil
1½tspblack mustard seeds
1tspasafoetida
1tspsalt,or to taste, divided
1cupsweet fresh grapes,seedless
1tbspred chili powder,heaping
½cupmedium concentrate tamarind juice,diluted tamarind paste, or powder, 2 tbsp lemon or lime juice, or 1 tbsp vinegar
2tbspjaggery,or brown sugar, or honey
Preparation
Soak the fenugreek seeds in water for 24 hours.
Drain, wrap loosely in a cotton cloth and keep covered in a bowl for another 24 hours. The seeds should have sprouted.
Heat the sesame oil in a non-stick pan. When hot, add the mustard seeds.
After the mustard seeds splutter, add the asafoetida, and sprouted fenugreek.
Add ½ the salt amount, mix, cover, and cook for 5 to 7 minutes on medium heat.
Now add the grapes, the remaining salt, and the chili powder.
Cover and cook for another 5 minutes.
Add the tamarind juice, mix, and keep covered for another 3 minutes.
Take off the lid, add the jaggery, and simmer for about 5 minutes until the oil starts to float on the top.
Serve or store for up to 6 months.
Enjoy.
