• Prep Time 10-15 minutes
  • Cook Time 10-15 minutes
  • Serving For 4 People
  • Difficulty Easy
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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.

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Harpal Sokhi

About

Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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