Ingredients
gooseberry – 600 g
Sliced garlic – 1 cup
Chopped Ginger – 1/4 cup
Few Curry leaves
Dried chilli – 15
sesame oil – 1/2 cup
fenugreek – 2 teaspoon
Mustard seed- 1 teaspoon
Turmeric powder- 1/2 teaspoon
Salt to taste
Mustard seed- 1 tablespoon
Turmeric powder- 1 & half teaspoon
Kashmiri chilli powder & normal chilli powder (together) – 3 & 1/2 tablespoons
asafoetida powder
Boiling water- 1 cup
Vinegar- 3, tablespoons
Preparation
Heat a clay pot, add gingelly oil, then add gooseberry, saute it well and keep aside. Once the heat gone, split the gooseberries then marinate with salt and turmeric.Dry roast mustard and fenugreek, then crush it and keep aside. Heat oil in the same clay pot, add mustard, let it pop, then add ginger,curry leaves and garlic, saute it well, next add turmeric and dry chilly, roast it for a minute, then add masala powders and crushed fenugreek and mustard, mix all well, add water and gooseberry, after boiling it well add vinegar, mix it then turn off flame.
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