Gooseberry
– ¼ kg
Ginger
– 1 tbsp (chopped)
Garlic
– 1 tbsp (chopped)
Chilli
powder – 3 tbsp (pour little water & make a paste)
Fenugreek
powder – ¼ tsp
Asafoetida
powder – ½ tsp
Curry
leaves – 3 springs
Vinegar
– 2 tbsp
Oil
– 2 tbsp
Salt
– to taste
1.
Put gooseberry in a steamer and cook for 10 minutes.
2.
Allow to cool and cut into pieces.
3.
Heat oil in a pan and splutter mustard seeds.
4.
Add ginger, garlic, curry leaves and saute well.
5.
Then add chilli paste, fenugreek powder, asafoetida powder, salt and
mix well.
6.
Add the cooked gooseberry and mix well.
7.
Add ½ cup of water and allow to cool.
8.
Remove from heat and mix the vinegar.
9.
Allow to cool and store in an airtight container.
Serve
with rice.
