Servings: 250 grams
Ingredients:
Content
|
Quantity
|
Comment
|
Amla
|
250 grams
|
Wash and wipe it with a cloth
|
Tamarind juice
|
1-2 cups
|
See notes
|
Mustard seeds
|
1 tsp
| |
Oil
|
2-3 tbsp
| |
Hing
|
½ tsp
| |
Water
|
As required
| |
Salt
|
½ - ¾ cup
| |
MTR Red chili powder
|
½ - ¾ cup
|
Method:
Pressure cook the amla. Deseed and cut into pieces. Pour the tamarind juice till it covers the amla pieces. Mix salt and chilli powder. Heat oil in a pan and add mustard seeds. Once they start popping turn off the heat and add hing. Let it cool a bit. Pour the oil to the amla mixture and store in an airtight container and set it aside for 3-4 days.
Mix it daily once.
Note:
Soak tamarind in warm water for 30 minutes. Squeeze and strain well.
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