Indu Narayan is the author of several books on cookery, embroidery and tailoring. She is also a columnist, drama artiste of All India Radio and a television hostess.
This recipe was taught to me by my late paternal grandma. With her help I started making this recipe when I was in class 10. It's really tasty and worth a try.
Cooking instructions
Boil gooseberry with a little water and salt. When it cools, remove the seeds. Dry roast asafoetida and crush to a powder. Add asafoetida powder and fenugreek powder to the gooseberry. Heat oil in a pan and add red chilli, mustard seeds and fenugreek seeds. When it splutters, add gooseberry mixture. When it starts to boil, turn off the gas.
What you need
Gooseberry: 2 cups
Salt: to taste
Chilli powder: quarter cup
Gingelly oil: one tbsp
Asafoetida: one small piece
Turmeric: half tsp
Mustard seeds: half tsp
Fenugreek seeds: half tsp
Fenugreek powder: quarter tsp
Dried red chilli: one (cut into two)
