Extract juice from soaked tamarind and discard the pulp. Dilute with some water.
Add roasted cumin powder, ginger powder, red chili powder, jaggery (to taste) and rock salt (or pink salt). Adjust the amount according to personal taste; a balance of sweet, salty, tangy and spicy!
If needed add more tamarind water or paste.
Peel and slice bananas, squeeze some lemon juice and stir to coat.
Add to the tamarind sauce along with raisins. Mix well.
Chill and serve!
Enjoy foodies!
Adjust the amount of jaggery, salt, tamarind, chili powder and ginger powder according to personal taste.
To make roasted cumin powder, dry roast some cumin seeds on medium heat until slightly golden brown, cool and powder.
To store the sauce for a longer time, cook on medium heat for about 10 minutes until slightly thick, cool and refrigerate. Add bananas just before serving.
If making ahead, make the sauce and refrigerate; just before serving, add bananas and raisins.
