Take amla, wash them properly, place cooker on flame add water and amla. Close the lid and cook for 3 whistles until amla gets soft.

Let the steam releases completely after that transfer the amla to the plate. Now remove the seeds from all amla.

Heat mustard oil in a pan on high flame. When oil is hot, turn the flame low and add methi seeds, hing, kalonji, coriander seeds, saunf, mix it well and stir for 1 to 2 minutes. Add mashed amla and mix well and fry on low flame. After 1 minute add crushed Jagger, mix well cook on low flame.

When jaggery melts add kashmiri red chilli powder, black pepper powder, haldi powder, coriander powder, salt, black salt, roasted cumin powder, garam masala. Mix everything well on low flame and cook for 2 minutes. Turn off the flame and let it cool.