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5 December, 2015

ACHARI AMLA SUBJI / GOOSEBERRY WITH INDIAN PICKLE SPICES/ BETTADA NELLIKAYI PALYA

Posted in : PALYA / SOOKHA SUBJI / USLI / SALAD on by : Divya Suresh

We get plenty of gooseberry in winter season in Gurgaon. Its bigger in size and more sour than the gooseberries which we get in Bangalore. This recipe I learnt from one of Mrs. Nita Mehta’s cook book and made with some changes adopting it to the south Indian pickle spices. We all loved it. Here is the recipe.

 

 

        HOW TO MAKE PHULKA :

  • Combine wheat flour and salt and knead a semi stiff dough with water, roll into round small chapati and fry on tawa without oil, once the chapati gets red bubbles…. put it directly on the flame.. so that it gets puffed up

 

 

        Ingredients :

  • Gooseberry – 4 (big)
  • Kasuri methi(dried fenugreek leaves) – 2 tbsp
  • Oil – 1/2 tbsp
  • Salt to taste
  • Sugar – 1/4 tsp

 

        Powder together:

  • Fenugreek seeds – 1 tsp
  • Cumin seeds – 1/4 tsp
  • Mustard seeds – 1/2 tsp
  • Red chilli powder – 1/2 tsp
  • Turmeric powder – 1/4 tsp

 

        PROCEDURE:

  • Wash and cook gooseberries in 1 cup water till it is little soft
  • Take and press to remove the seeds, cut into thin slices.
  • Powder together all the spices under the heading ”powder together”
  • Heat oil, add powdered masala, add gooseberry, Kasuri methi, salt and sugar
  • Mix everything and cook for 2 minutes
  • Serve with Phulka and dal or kadi

 

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Also refer for Kadi-Pakodi recipe in my blog