5 December, 2015
GOOSEBERRY STIRFRY IN INDIAN PICKLE SPICES| ACHARI AMLA SUBJI| BETTADA NELLIKAYI PALYA
We get plenty of gooseberry during winter season in Gurgaon. It is bigger in size and more sour than the gooseberries which we get in Bangalore. I learnt this recipe from one of Mrs. Nita Mehta’s cook book and made some changes in the recipe adopting it to the south Indian pickle spices. We all loved it and here is the recipe for the same.
HOW TO MAKE PHULKA :
- Combine wheat flour and salt and knead a semi stiff dough with water, roll into round small circular disc and fry on tawa without oil, once it 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
