Does anyone know how to cook adrak (ginger) or lasan (garlic) ki curry? … 
no one?
Its a basic ingredients in all curries .....but a curry just containing that I have never heard?
i like curry..yum :)
I've never heard of a curry with just garlic or ginger in......it must be very strong.
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I haven’t tried these but I usually use online recipes and most of them have turned out really good so I’m posting these two which I got off the net. 
Ginger Curry
Ingredients:
25 gm Ginger
1/2 tea spoon Turmeric
2 Green chillies
3 Red chilli (dried one)
Tamarind (valan puri) One lemon size (soaked in one cup water)
1/2 grated Coconut
4 table spoon Oil
2 sprig Curry leaves
1/2 teaspoon Mustard
1/2 cup Coconut (cut into very small pieces)
Salt to taste
Method:
Remove the skin of the ginger, wash well and then cut into very small pieces. Heat ½ teaspoon oil in a pan and fry grated coconut and red chilli till it becomes red in color. Add turmeric powder, mix well and remove from fire. Grind this in a mixi or ‘Kallu” without adding any water.
Again heat 3 table spoon of oil in a pan and add mustard. When it splutters add green chilli, curry leaves, ginger pieces and the coconut pieces to fry well for 3 to 4 minutes. Add the ground coconut mix to it along with the tamarind. Add 2 cups of water and adequate salt. Boil well till the gravy thickens. Remove from fire and serve.
Garlic Curry
In this dish whole cloves of garlic are cooked until mild and sweet.
Serves 4.
Ingredients:
250 g/8 oz large garlic cloves
8 shallots, purple or golden
8 large, mild chillies or banana peppers
2 tablespoons vegetable oil
1/2 teaspoon fenugreek seeds
1/2 teaspoon chilli powder
1/2 teaspoon ground turmeric
250 ml/8 fl oz/1 cup coconut milk
1/2 teaspoon salt or to taste
walnut-sized piece of tamarind pulp
Method:
Choose the largest cloves of garlic for cooking as a vegetable. Peel them but leave them whole. (For this recipe, don’t try the quick method of peeling by splitting the skin with pressure, as this causes the garlic clove to split also, and it is better they be kept whole. If the garlic is particularly tight- skinned, place in a bowl and cover with boiling water. Allow to stand for 2 minutes, then drain. Skins will then come away more easily.) Peel shallots and leave them whole. Discard chilli stalks.
Heat oil in a saucepan and fry the garlic, shallots and peppers over medium-low heat until they start to caramelise. Remove from pan with a slotted spoon. Add fenugreek seeds and fry gently until golden brown. Add chilli powder and turmeric, stir for a few seconds. Add coconut milk mixed with 1/2 cup water and stir while bringing to a simmer. Return the garlic, shallots and peppers to the pan, add salt to taste and simmer uncovered for 30 minutes or until garlic and shallots are soft.
Soak tamarind in 1/3 cup hot water until soft, dissolve tamarind in the water and strain into the curry, stirring gently, during the last 10 minutes of cooking. Serve with steamed rice.
Source:
thanks for the recipes CurruptAngel … 