The Indian gooseberry- ‘Amla’, is mostly cooked as pickles in the Indian households. I got a kilo of them to make the usual amla pickle. This time, I decided to make something different out of these berries. And then, I made this khaati meethi amla ki sabzi, which turned out to be a great preparation for kids and me as well.
Cooking Time: 15 mins
Serves : 4
- Turmeric powder – 1 tsp
- Salt – to taste
- Red chilli powder – 2 tsp
- Saunf-1 tsp
- 2 large onions (chopped)
- Oil – 2 tbsp
- Mustard seeds – 1/2 tsp
- Methi seeds (Fenugreek seeds) – 3 tsp
- Jeera powder – 1 tsp
- Hing – 1/2 tsp
- Ginger-Garlic paste 2tsp
- Green chillies – 2
- Curry leaves
- Corainder powder – 1 tsp
- Amla – 1 kilo
- Add two cups of water to pressure cooker.
- Cook the Amla for ten minutes.
- Deseed the amla and cut into four pieces.
- In a pan, heat some oil.
- Add saunf and mustard seeds in to the oil. When mustard seeds (rai) start crackling, add garlic-ginger paste, and green chillies along with onions. Sauté it until the onions turn golden brown.
- Now, lower the flame, and combine red chilli powder, jeera powder, coriander powder, methi seeds, turmeric powder and sauté the mixture till the masala is slightly fried.
- Add the boiled amla along with some salt and water.
- Cook the amla till the mixture gets dried and absorb all the masalas.
- Temper the masala with hing.
- Serve hot with roti or purees.
- Add a little sugar if you like it sweet.