Amla ki launji recipe, Indian gooseberry pickle, how to make amla ki launji
Amla is a rich source of vitamin c. In winter amla is available in plenty. Amla launji is an instant version of Indian pickle which is sweet, spicy, and tangy. We can eat it in more quantity thus enjoying the benefits of amla. Consuming Amla daily keeps the person healthy.
Ingredients for Amla Launji:
- Amla {Indian gooseberries}- 250 grams
- Oil – 1 tablespoon
- Sugar – 1/4 cup
- Turmeric Powder – 1/2 teaspoon
- Red chili powder – 1/2 teaspoon
- Coriander powder- 1 teaspoon
- Asafoetida – a pinch
- Salt to taste
- Mustard seeds- 1/2 teaspoon
- Fenugreek seeds – 1/2 teaspoon
- Fennel seeds – 1 teaspoon
- Green chili – 4 chopped
- Black seeds{kalonji} – 1/4 teaspoon
Video For Amla Launji:
Method for Amla Launji:
- Boil the amlas in a pressure cooker only for one whistle and let the pressure release by itself.
- When cool, remove the seeds and separate the segments.
- Heat oil in a wok and mustard seeds, fennel seeds, asafoetida, fenugreek seeds, and black seeds and chopped green chilies and saute for a minute.
- Add turmeric powder, the amla segments, salt and red chili powder, coriander powder and mix well.
- Add one tablespoon water and cover and cook for two minutes.
- Add sugar and mix again and remove it from the flame after 1-2 minutes.
- Serve hot or cool as you like with parathas, pooris.
- Cool at room temperature and transfer to an airtight container.
- Store in the refrigerator and it would stay good for a month.
