During the winters, Amla or Indian Gooseberry flood the markets. Various dishes are prepared using these. They are popularly pickled and very rarely cooked as a side dish. Here is a recipe using Indian Gooseberry, which is cooked and pickle spices are added to it.
Cuisine: North India
Time required: 30 minutes
5 Amla / Indian Gooseberry /Bettada Nellikayi
5 Green Chillies, Cut into 1 inch pieces
3/4 tsp Fennel Seeds / Saunf
3/4 tsp Fenugreek Seeds / Methi
1 tsp Chili Powder
1/2 tsp Turmeric Powder
1 inch Ginger, Sliced
3 tbsp Oil
1 tsp Sugar
Salt to taste
Cook Gooseberry with water in a pressure cooker. Remove the Gooseberry and separate the seed. Keep the Gooseberry wedges aside.
Heat Oil, add Fennel and Fenugreek Seeds. When they splutter, add Chilies, Ginger, and Gooseberry. Stir.
Add Chili Powder, Turmeric Powder, Sugar, and Salt and mix well.
Cover the pan with a lid and cook for few minutes on low heat.
Remove to a serving dish and serve with Roti or Rice.