Recipe Description

Not just pickle, amla can taste just as good as a side dish

Ingredients:-

• Amlas boiled in turmeric water – 1/2 kilo
• Mustard oil – 2 tbsp
• Ginger – 1 inch
• Asafoetida – 1/4 tsp
• Carom seeds (ajwain) – 1/2 tsp
• Fennel seeds – 1 tsp
• Green chillies, broken – 3 no
• Shallots – 20-25 no
• Red chilli powder – 1 tsp
• Coriander powder – 1 1/2 tbsp
• Turmeric powder – 1/4 tsp
• Roughly chopped jaggery – 1 cup
• Tamarind paste – 1 1/2 tbsp
• Salt – to taste

 

Method:-

1. Remove the seeds and separate the amlas into segments.
2. Roughly chop ginger into slices and keep aside.
3. Heat oil in a non stick kadai. Add asafetida, carom seeds, fennel seeds, ginger and sauté for 1 1/2 minutes.
4. Add green chillies, shallots, amla, red chilli powder, coriander powder, turmeric powder, jaggery, and tamarind paste, salt and mix well. Cook for 3-4 minutes till the jaggery dissolves and the shallots are cooked.
5. Transfer into a serving bowl and serve hot.