INGREDIENTS

Gooseberry
Chilli Powder
Salt
Turmeric Powder
Mustard Seeds
Fenugreek Seeds
Asafoetida Powder
Gingely Oil

1 Cup
4 teaspoons
1/4 Cup
1/2 teaspoon
1/2 teaspoon
1 teaspoon
1/2 teaspoon
1/2 Cup

METHOD

1. Remove the seeds from the gooseberry. Set aside.
2. Roast dry the asafoetida powder and fenugreek seeds. Powder and set aside.
3. Heat the oil, add the mustard seeds, turmeric powder. Saute for a minute or two.
4. Add the chopped gooseberry, salt and the fenugreek asafoetida powder. Mix well. Remove from the heat.
5. Do not overcook.
6. Cool completly. Store in an airtight bottle.

By: Pushpa Bai Jain