Friday, 21 October 2011

(Indian Gooseberry) Amla Sabzi

amla sabzi

I learnt this recipe of Amla sabzi from my mom who cooks it often when amla is in season. We have it like a pickle along with our meal of roti sabzi. Amla sabji stays fresh for 2-3 days when refrigerated. This recipe is easy to make and tastes great. Amla or Indian Gooseberry is an excellent source of Vitamin C and also helps in digestion. Amla also gives glow to your hair and body. So, eat amla and keep glowing!
Recipe of amla sabzi
10 medium amla (Indian gooseberry) - sliced and stones removed
1/2 tsp mustard seeds
1/2 tsp turmeric powder
1/4 tsp red chilli powder
1/4 tsp garam masala powder
Salt to taste
2 tsp sugar
1/2 tsp saunf (fennel powder)
1 tbsp mustard oil
amla (avla)
1. Heat mustard oil in a pan or a wok, till it begins to smoke. Add mustard seeds and let them splutter.
2. Add turmeric powder and after 1 second, add amla, salt, red chilli powder and saunf. Turn the heat to low.
3. Cook covered and stir occasionally. Cook till amla is fork tender. Do not overcook.
4. Add sugar and garam masala. Cook till sugar dissolves. Your pickle style amla sabzi is ready to eat.
Note- Amla subzi is cooked on a low heat to preserve its nutrients.

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