Ingredients

10 to 15 Indian Gooseberry (amla), grated

1 tbsp oil

1 tsp mustard seeds

1/2 tsp asafoetida

1 tsp turmeric powder

3 to 4 green chillies, chopped (or less)

1 tsp fenugreek seeds, lightly roasted and ground

2 tsp salt or to taste
Method :
  • Step1: Lightly roast the fenugreek seeds in a heavy bottomed iron skillet or wok. Crush to a powder with a mortar and pestle.
  • Step 2: Heat the oil in a wok over a medium flame and put in the mustard seeds. When they pop lower the flame and add the asafoetida, turmeric powder, greenchilies and fenugreek in quick succession.
  • Step 3: Turn off the heat after 30 seconds or else the turmeric will go black and the fenugreek seeds will turn bitte
  • Step 4:Stir in the grated amla and salt.
  • Step 5: Allow to cool, put in an air tight container and store in the refrigerator for up to a month