1-Soak 250gm tamarind in ½ liter water for 2 hours. Then rub with hands and remove the seeds. Strain them.
2- In saucepan add the tamarind pulp , along with 1 tsp salt and 2 tsp red chili powder. Cook for 10 minutes. Then add 50gm jaggery.
3-When the jaggery starts to dissolve, pour the corn flour dissolved in water stirring continuously until the mixture thickens. Turn the flame off
4-In the end, add 2 tsp toasted cumin, ½ tsp toasted ginger powder and 1 tsp toasted carom seeds powder.
5-Delicious ‘imli ka chatkhara’ is ready to serve.