Open in Cookpad AppCooking Instructions
- 1
Take a Kadhai and keep water to boil. Once the water boils add the amla in it.Let it boil for 2 to 3 minutes.Then turn off the gas, remove the amla and let it cool down. Don’t throw the water. If you like drink that water,it would have vitamins from the amla after boiling. Later slice the amla,remove seed and cut into slices.
- 2
Now in a small bowl take very little water and make paste by adding the red chilli powder in it.
- 3
Now heat a Kadhai,put oil in it and when hot add the mustard seeds
- 4
After the mustard seeds splutters add the curry leaves,hing and red chilli paste. Sauté on low flame for a few minutes and keep stirring so that it does not burn.
- 5
Then add the sliced garlic and turmeric powder.Saute again for 2 minutes.
- 6
Then add the sliced boiled amla pieces.Add salt and roasted methi Dana powder.Mix everything well. After about a minute turn off the gas.Let it cool down. Transfer to clean bottles and store in the fridge.
- 7
Your Amla pickle is ready
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