Amla pickle
Ingredients
15 amla, Wash clean and cut into small pieces. (Dessed)
20 nos kashmiri chillies
1/4 tsp methi
1 tsp turmeric
Gingly/Til oil 3 tbsp
Rai 1 tsp
Heeng 1/2 tsp
Salt as required
Method
Wash, cut and remove seed from amla, use a steamer to steam and keep aside.
Dry roast red chillies and methi Dana, once crispy make a coarse powder in a mixer jar.
In a kadai pour oil add rai, let it splutter. Off the stove.
In that hot oil add turmeric, steamed amla, salt, heeng and chilli and methi powder. Mix well. Let it cools, store in an airtight container.
Tastes good with curd rice.
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