Ingredients
½ kg Amla
4 tbsp Gingelly oil
1 tsp Fenugreek powder
4 tbsp Red chillie powder
¼ Turmeric powder
A pinch asafoeitida
Salt to taste
Method
Wash and steam amlas for 10 minutes.
When it is cooked, the flesh has become soft and glossy.
De-seed and split into 4 pieces.
Heat gingelly oil, add mustard, asafoeitida and fenugreek powder.
Now add amla, red chillie powder , salt and mix well.
Cover and cook on a slow flame for 5 minutes
without adding any water. (Stir in between)
switch off the gas, allow to cool.
store in bottle or air-tight container.
½ kg Amla
4 tbsp Gingelly oil
1 tsp Fenugreek powder
4 tbsp Red chillie powder
¼ Turmeric powder
A pinch asafoeitida
Salt to taste
Method
Wash and steam amlas for 10 minutes.
When it is cooked, the flesh has become soft and glossy.
De-seed and split into 4 pieces.
Heat gingelly oil, add mustard, asafoeitida and fenugreek powder.
Now add amla, red chillie powder , salt and mix well.
Cover and cook on a slow flame for 5 minutes
without adding any water. (Stir in between)
switch off the gas, allow to cool.
store in bottle or air-tight container.
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