Ginger Curry (Inji Curry)

Ingredients
Ginger                            - 250 mg. (cut it in small same thickness)
Chilli Powder                  - 1 teaspoon
Turmeric Powder            - 1/4 teaspoon
Asofoetida/Hing/Kayam - 1 pinch 
Methi Powder/ Uluva      - 1 pinch
Shallot                            - 5 numbers
Curry Leaves                  - 2 sprigs
Mustard Seed                 - 1 teaspoon
Green Chilly (Ring cut)   - 2
Garlic                               - 4 cloves
Tamarind                         - 1 amla size
Oil                                    - 3 teaspoon
Jaggery/ Sharkkara         - 1 small piece
Salt to taste

Method
Heat oil in a non-stick pan and fry Ginger till it becomes brown, remove from the pan and keep it aside.  In the same oil in the pan add Green Chilly, Garlic, Curry Leaves and fry it and take it out and keep aside.
Grind all the fried items together.
Splutter the Mustard seed in oil and add Shallot, Curry Leaves and saught till the Shallot becomes brown.  
Add Chilly powder, Asofoetida/Hing/Kayam, Turmeric Powder, Tamarind water and Jaggery and saught for 2 minutes, then add the grinded items in it.  Add salt to taste and saught for two minutes.