Ingredients:
Small Gooseberry - 1 1/2 kg
Salt - 250 gm
Red chilli powder - 250 gm
Turmeric - 2 tsp
Mustard powder - 3 tbsp
Fenugreek powder - 1 tbsp
Garlic - 2 whole (crushed)
Fenugreek seeds - 1 tbsp
Mustard seeds - 1 tbsp
Curry leaves - few
Oil - 400 gm
Method:
Small Gooseberry - 1 1/2 kg
Salt - 250 gm
Red chilli powder - 250 gm
Turmeric - 2 tsp
Mustard powder - 3 tbsp
Fenugreek powder - 1 tbsp
Garlic - 2 whole (crushed)
Fenugreek seeds - 1 tbsp
Mustard seeds - 1 tbsp
Curry leaves - few
Oil - 400 gm
Method:
- Wash and dry the goose berries with dry cloth. Coarsely grind berries using mortar and pestle. Don't crush seeds.
- Heat oil in kadai, add mustard, fenugreek seeds, crushed garlic and curry leaves. Fry till mustard crackles.
- Add crushed berries and fry for 2-3 minutes. Remove from flame.
- Add salt, turmeric, chilli powder, fenugreek powder and mustard powder. Mix well.
- Let it cool then transfer to dry jar.
- Shelf life up to 6 months.
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