Thursday, February 25, 2010


  1. Amla-2 kgs
  2. Oil-1/2 kg
  3. Red chili powder-1/2 kg
  4. Salt-1/2 kg
  5. Mustard-1/2 kg
  6. Methi seeds-50 gms
  7. Turmeric-2 table spoons
  8. Tamarind-1/4 kg
  9. Dry chilis-10
  10. Cumin and mustard-4 table spoons

  1. Wash gooseberries/amla and dry it
  2. Put some scars with knife and fry in oil till light red colour
  3. Grind methi seeds and mustard seeds together
  4. Boil tamarind and extract pulp
  5. Make seasoning in the oil which you used for frying amla
  6. Cool it and add tamarind pulp,mustard methi powder,salt,chili powder,turmeric,amla and mix well
  7. Put in airtight container and use
  8. This lasts for 6 months to a year