Jaljeera

Ingredients

• A large handful of mint leaves
• 1/4 cup coriander leaves
• 2 tsp roasted cumin powder
• 1 tbsp tamarind pulp
• 1 tsp black salt
• 1/2 tsp amchur
• 1 tsp ginger, grated
• 1 green chilli
• 2 tbsp sugar
• 750ml cold water
• Boondi to float (optional)

Method

1. Blend the mint, coriander, ginger and chilli with a splash of water into a green paste.
2. Strain it through a sieve, pressing hard. Unstrained jaggeera is gritty and the herbs turn bitter within the hour.
3. Stir in the tamarind, cumin, black salt, amchur and sugar with the cold water.
4. Chill at least an hour so the spices settle into it.
5. A spoon of boondi floated on top just before serving, if you have it.