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

Mehtod:

• 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