Indian gooseberry or Amla or Nellikka is a rich source of Vitamin C. It is high in antioxidants, reduces inflammation and good for digestion. It is great for your hair and skin. The fruit tastes bitter and sweet.
This recipe I discovered on my own. I have not added tamarind because gooseberries have their own bitterness. In this recipe gooseberries are cooked in jaggery syrup. Roasted jeera powder and asafoetida gives a unique taste to the dish.
INGREDIENTS
Gooseberry 10
Jaggery 1/2 tea cup
Water 1/2 tea cup
Roasted cumin powder 1- 2 tsp
Asafoetida 1/2tsp
Salt to taste 1 tsp
METHOD
In a deep vessel add 1/2 tea cup water and 1/2 tea cup jaggery. When the Jaggery dilutes with the water turn off the heat. Strain to remove impurities.
Wash the goose berries and keep it in a vessel. Add water in the Pressure cooker, keep the vessel with gooseberries but do not add water in the vessel with the gooseberries. Pressure cook for three whistles. Immediately switch off after the third whistle. After it cools down take out from cooker and remove the seeds.
Take a frying pan add the jaggery syrup and on medium to high heat boil for 5 minutes.
Add gooseberries and cook for 5 minutes. Add salt, asafoetida and roasted jeera powder and cook for another 5 more minutes.
Serve with flat bread /rice.
