Monday, March 9, 2009

Gooseberry Pickle

My daughter and myself love gooseberri. I used to just steam it and soak it in turmeric salted water and we used to eat it with curd rice. But my husband didnt like it. So i wanted to make it in pickle style.

Gooseberry - 12nos
Mustard - 3tsp
Fenugreek - 1tsp
Ginger - small piece
Green chilli large - 1no
Curry leaves - little
Turmeric powder - 1 tsp
Red chilli powder - 1tsp
Vinegar - 1tsp
Oil (olive & gingely) - 1/4cup
Hing - little

1. Wash and pressure cook the gooseberri for just 5mins without whistle. Do not boil with lots of water. Allow it to cool and remove the seeds.
2.In a kadai, dry roast mustard and fenugreek. Blend them into powder.
3. Heat the kadai, add oil and then mustard, hing and then ginger, green chilli and curry leaves. Saute for a minute or two. Then add the boiled gooseberri. Then add red chilli powder and turmeric powder along with salt. Mix thoroughly. Just before removing from fire add vinegar.

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