Amla Launji
#ebook -22
The winters kick-start the season of the Indian gooseberry, better known as amla. Rich in vitamin C, this extremely sour fruit when cooked with jaggery, fennel and nigella seeds makes a lip-smacking dip/chutney/launji best served with parathas or puris.
Amla Launji
#ebook -22
The winters kick-start the season of the Indian gooseberry, better known as amla. Rich in vitamin C, this extremely sour fruit when cooked with jaggery, fennel and nigella seeds makes a lip-smacking dip/chutney/launji best served with parathas or puris.
Cooking Instructions
- 1
In a pressure cooker boil amla in half cup of water until 3 whistles.
- 2
Crush or grate the jaggery and keep aside.
- 3
Drain the amla, when you lightly press, it will separate from the seed which should be discarded.
- 4
Slightly crush the amla pieces, do not make a fine paste.
- 5
In a pan heat oil, add asafoetida, fennel and nigella seeds and then amla after 30 seconds, stir on a slow flame for a few minutes.
- 6
Add jaggery, continue cooking on slow flame. It will be quite liquidy when jaggery melts.
- 7
Add turmeric, cumin and garam masala powder, black salt. Mix well and continue cooking.
- 8
Lastly, add chilli powder and salt to taste. I have used a mixture of bedgi and Kashmiri chilli powder.
- 9
When you get the desired consistency switch off the flame. Remember It will be thickened little more once it cools down.
- 10
Store in a glass jar, it can last up to a month if refrigerated. Serve it with thepla, paratha, puri or with plain dal-rice.
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