- Amla's - 20
- Oil - For frying
- Salt - 3 tea spoon
- Jeera/cumin powder - 1 tea spoon
- Methi/ fenugreek powder - 1 tea spoon
- Chilli powder - 2 tea spoon
- Mustard oil - 4 table spoon
- Hing - 1/2 tea spoon
Procedure:
- Cut amla into pieces.
- Deep fry them for 5 mins.
- Take them into a bowl.
- Dry roast cumin and fenugreek and make it to fine powder.
- Make mustard powder.
- Add salt, powdered cumin and fenugreek and mustard powder and mix well.
- Heat mustard oil and add hing to it.
- Pour this to the amla mixture and mix well.
- Store it in a jar for 2 days.
- Amla/ gooseberry pickle ready.
- Enjoy this with hot rice/ roti.
Video:
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