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Tuesday, November 15, 2016

Amla/Gooseberry/Nellikai Pickle/Orugai

November is the season for Indian Gooseberry/Amla, a humble fruit known to be a rich source of Vitamin C, and which can definitely keep a number of diseases at bay. Pitted berries can be stored by crushing coarsely adding salt and turmeric powder. There are many ways of preparing pickle with these , and some of them can be preserved for a year long too. We get tiny gooseberries/star gooseberry. Today I made ready -to- eat easy Amla pickle with the big size Gooseberry. They have 6 vertical grooves on them.
This pickle can be stored for a week in the refrigerator and can be made in small batches. I used 250 grams of berries which were around 12 in number. It was also easy to deseed since the number was less.
I removed the seeds by making '+' slit on both the sides of the fruit. Then placed in the microwave on high power for one minute and one more minute after turning the side. This will almost cook the berries. Once the seeds are removed it is easy to assemble the freshly made spice , salt etc with hot mustard oil. This goes well with curd rice and as  accompaniment with any rice.

INGREDIENTS

Amla/Gooseberry
250 grms
Methi seeds/Fenugreek
½ tsp
Coriander seeds/Dania
1 tsp
Mustard seeds/Rai
1 tsp
Saunf
2 tsp
Cumin seeds/Jeera
1 tsp
Mustard oil
8 tblsp
Haldi/turmeric powder
½ tsp
Asafoetida/heeng
½ tsp
Green chillies
4
Salt
To taste







METHOD:
Microwave on high, the gooseberries and remove the seed.
Alternatively they can be pressure cooked for one whistle in a cooker and deseeded.
Cut the Amla into four parts and keep.
Dry poast all the masala/spice items, cool and make powder.
Slit green chillies and cut them .
Heat the mustard oil until it smokes and switch off flame.
Add asafoetida/heeng and haldi/turmeric powder.
When it is still hot, add masala powder made, along with salt and green chilli.
Add Amla pieces and mix.
This can stay for a week when refregerated.




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