Ingredients...
Amla/Indian gooseberry -1kg
Mustard powder(coarsely)-5 to 6 tablespoon
Fenugreek powder(coarsely)-2 tablespoon
Kalonji seed -1tablespoon
Fennel seeds-1/2tablespoon
Ajwain seed-1/2 tablespoon
Vinegar- 3 tablespoon
Asafoetida- 1/2 tablespoon
Red chilli powder- 4 tablespoon
Turmeric powder-3 tablespoon
Salt to taste
Mustard oil
Method-
Wash amla and keep in pressure cooker,add oil (3 tablespoon),salt,water(1 cup) and cook for 3 to 4 whistle.
Remove them from cooker.
Discard seed and separate amla into pieces.
Dry in sun for 1 days.
Take a large bowl add amla pieces,salt, turmeric powder an mix it well and keep in sun for 4 to 5 hours.
Put amla pieces in large bowl add mustard powder,red chilli powder,kalonji, ajwain fennel seeds,salt,asafoetida, fenugreek powder, vinegar and mix it well
Heat oil in kadahi ,let it cool then add in it and mix it well and keep amla pickle in sun for 6 to 7 days ,it's ready to serve with steamed rice or pratha
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