Thursday, December 13, 2007

Amla Pickle

Amla ½ kg
Cooking oil ½ cup
Salt to taste
Turmeric powder ½ tsp
Chilly powder according to taste
Asafoetida ½ teaspoon
Methi (Fenugreek seeds) 2 teaspoon.

Wash nicely the amlas and dry them with a clean towel. Then take a pan, pour ½ cup oil and put the amlas add turmeric powder, and cook in low flame, with fully covered with a lid and stir them in between. In the meantime dry roast the methi seeds and grind them into powder. When the amlas are tender make it into pieces with the spoon.
Add chilly powder, salt and asafetida, and mix well the amlas. In the end add the grinded methi powder to the prepared pickle. When cooled, store in a clean bottle. It is an instant pickle good to eat with, parathas, dal rice and curd rice. =