Gooseberry pachadi recipe

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Gooseberry - 1 cup
  2. Roasted cumin + fenugreek seed powder - 1/2 teaspoon (tsp.)
  3. Chili powder - 1 teaspoon (tsp.)
  4. Turmeric powder - 1/2 teaspoon (tsp.)
  5. Asafoetida powder - 1/2 teaspoon (tsp.)
  6. Jaggery - 1 small piece
  7. Salt - to taste
  8. -- For tempering--
    1. Sesame oil - 2 tablespoon (tbsp.)
    2. Mustard seed - 1/2 teaspoon (tsp.)
    3. Dry chili - 2

PREPARATION:

  1. Deseed and cut the gooseberry into 4 pieces
  2. Heat oil in a pan, add the gooseberry and sauté until it starts to curl. Remove the gooseberry from the pan leaving excess oil in the pan.
  3. Now in the same pan, add mustard seed, dry chili. once the mustard seed stop spattering add the asafoetida and cook for 20 -30 seconds.
  4. Now add 1/2 cup of water and bring to boil. Now add chili powder, turmeric powder, Jaggery and salt to taste. Continue boiling until the liquid reduce to half.
  5. Now add the gooseberry and bring to boil.  Now add the cumin + fenugreek seed powder.
  6. Remove from heat and serve.

NOTES:

  1. notes



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