Wednesday, July 2, 2008

Amla Subji

Nellikka (Amla or Indian Gooseberry) is normally used in pickles only by my mother, and I had bought a kilo of them with just that intention-make pickle of out it. However, I realized it's going to be tedious to make pickle, and instead decided to make something different from it. I really enjoyed the Amla subji (as I'd like to call it) with hot rice.

You will need:

Amla - 1 kilo

Onions - finely chopped - 2 large ones (optional)

Ginger-Garlic-1 Green chilly paste - 2tbsp

Mustard seeds - 1/2 tsp

Curry leaves - 2 strands

Turmeric powder - 1 tsp

Red chilly powder - 2 tsp

Methi powder - 3 tsp

Corainder powder - 1 tsp

Jeera powder - 1 tsp

Hing (Asafoetida) - 1/2 tsp

Oil - 2 tbsp

Salt - to taste


  • Pressure cook the amla for 10 minutes in 2 cups of water
  • De-seed the Amla and cut into 4 pieces each
  • Heat oil in a pan, temper mustard seeds and curry leaves
  • Add the ginger-garlic-green chilly paste and onions
  • Keep the flame on sim, and add the turmeric, red chilly, coriander, methi, jeera powders and stir well until slightly fried
  • Mix the Amla along with any water left after boiling and salt
  • Keep on flame until water dries, and temper again with hing

Serve with hot rice


Trupti said...

Amla Sabji looks delicious Shreya. This one is new to me. Thanks for sharing this recipe and for visiting my blog.

Sunshinemom said...

This does sound delish. Will try it if I find amlas:) Thanks for visiting Shreya! Your blog has got some really yum recipes I shall be trying:)