• Gooseberry(amla)-250 g
• Mustard oil-3 tbsp
• Brown mustard seeds(powder)-3 tbsp
• Red chilly powder-2 tsp
• Turmeric powder-1 tsp
• Salt to taste

Wash and dry gooseberry and just make a little slit into the marks (lines present on gooseberry).

Heat mustard oil in a heavy bottom pan and add asafetida,brown mustard seeds.

Saute and add all spices and salt(keep low flame).

Add gooseberry and stir with masala.Cover the lid and stir in between.

Let it cook for 20 minutes.(keep flame low or else your pickle will burn).

Ready to eat .Store in fridge and can be used for one week.

by Pak101.com (few years ago!) / 1531 views