
Ingredients:
• 12-15 – fresh gooseberries (big)
• 1/8 tsp each – asafetida and Turmeric powder
• 2.5-3 cups – water
• salt as needed
• To grind to coarse powder:
• 12-15 – long variety Red Chillies
• 1 tsp – roasted Fenugreek seeds
• To temper: 1 tsp – mustard
• 1/8 tsp – asafetida
• 1 tsp – sesame oil
Method:
- Fry the gooseberries in a kadai for 2 minutes in a few drops of oil on medium flame.
- Transfer the gooseberries to the container in which you are going to store the pickle and add enough water.
- Grind the chillies and roasted fenugreek seeds to a coarse powder.
- Mix the powder, turmeric, salt and asafoetida to the gooseberries in the container.
- Temper the items listed in the ‘To temper’ table and add to the container.
- Keep the container shut for 2-3 days to ensure even mingling of the spices.
- Serve with creamy curd rice.
- Recipe and Image courtesy: Rak`s Kitchen
- http://www.rakskitchen.net/