Losan Kolkar/Poondu Kolambu/Garlic Curry

Another Sourashtrian delight:

Soak a lemon size tamarind ahead of time.

Mix 4 Tbsp of Kolambu/Ampti powder(given in this blog) with tamarind water and salt.

Heat a heavy bottom pan or cooker, generously add 1 kuli karandi/ladle of gingelly oil, temper it long pepper(Thippili) 1 small strand, 1/4th tsp of ajwain, 20 to 25 pods of garlic. Stir well and cook the garlic turns golden brown. Add the Ampti/Kolambu to this and boil for 5 mts, reduce the flame till the raw smell subsides and reduce it to the desired kolambu consistency.  If left simmered on a low flame, slow cooking yields yummiest ampti.  This with Pepper Goat curry is deadly combination.