GINGER LAEGIYAM

NEEDED:
ginger - 50 gms (peel skin and chopped)
corriander seeds / dhaniya - 1/2 cup
jeera - 1 tsp
pepper - 1 tsp
grated jaggery - 1 - 1 1/2 cup(deponds on the sweetness of the jaggery)
2 tsp - ghee
1 tsp - til oil

METHOD:

• soak dhaniya, jeera , pepper in water for 2 hrs .
• then drain the water .
• add  ginger and grind to a smooth paste.(add water as required for grinding)
• take a thick bottom pan and add 2 tsp ghee .
• add the ginger dhaniya paste.
• add 1 tsp til oil.
• cook for 2 min and add the jaggery.
• cook till thick and it leaves the sides.
• remove and keep aside.