1 kg Nellikka/Amla
1 tsp mustard seeds
6 tbsp chilly powder
¾ tsp asafoetida
1/2 tsp fenugreek powder(uluva podi)
2-3 dry chilie
2tsp sugar
Small amt of tamarind
curry leaves few
salt to taste
sesame(gingelly) oil
Wash the gooseberries in running water and steam them for 10-12
minutes.
Once it becomes tender, remove it from the heat and keep it for
cooling.
Cut each gooseberry into 4-5 pieces and remove the seed. Keep
the boiled water for further use.
Heat little oil in a pan and roast the chilie powder in very
slow flame and grind with gooseberry cooked water.Keep the flame in a low-medium level and heat the oil in a deep
frying pan. Add the mustard seeds.Once the seed starts to splutter, add the
curry leaves mustard seeds,fenugreek seeds dry chilie , turmeric powder, asafoetida
powder.
Reduce the flame ,add the amla pieces and saute it for few
minutes. Add the salt if needed.
Keep the flame in low range and pour in the ground paste,
tamarind and 2tsp sugar. Heat it to a boil.
Once it becomes thick, turn off the heat.
