Kairi Pulp : 2 bowls
Onion : 1 piece
Ginger Garlic Paste : 2 table spoons
Black pepper powder : half a spoon
Sugar : 1/3 bowl
Salt : 2 table spoons
Tejpan : 2-3
Bake the Kairi and get the pulp out.
Add the onion, ginger and garlic paste in it and mix it for a while on a low flame.
Grind the whole stuff in a mixer and clean it up.
Add the remaining ingredients in the paste and cook until it turns thick.
Cool and store the sauce.