Jalapeños 300gr2 tablespoon oil or more2 level teaspoon garlic crushed4 full tablespoon crushed jeera/cumin2 full tablespoon Methi (Fenugreek) /pickle masala1 tablespoon sugar (brown) ¼ block tamarind soaked in hot water remove seeds make it 1 cup liquid
Rinse and Cut Jalapeños in rounds(I use my kitchen scissors)Add oil to pot and let jalapeños cook till it softens Add garlic paste fry for a bitAdd in jeera/cuminAdd Methi (Fenugreek) masala, sugar and tamarind water. Add salt to taste. Can now remain in fridge for a few days.
INFO & TIPS
Eat as a side with kuri kitchree or dholl and rice.