Gooseberry pickle

Ingredients:

Gooseberries    - 20

Salt to taste

Oil        - 2 tbsps

Mustard seeds  - ½ tsp

Asafoetida        - a pinch

Powdered fenugreek seeds       - ¼ tsp

Curry leaves     - a few

Turmeric powder          - 1/3 tsp

Red chilli powder          - ½ tsp

Method:

-         Pressure cook gooseberries with a little salt and one cup water. Switch off the gas when the first whistle comes. Cool, open the cooker, drain the goose berries and cool them. Remove the seeds and separate the gooseberries into small portions.

-         Add salt, turmeric powder and red chilli powder to the gooseberries and mix well.

-         Heat oil in a pan, add mustard seeds. When they splutter, add asafetida, the curry leaves and after a second, powdered fenugreek seeds. Stir well.

-         Add the gooseberries, mix well, keeping the flame low.

-         Remove from the flame after two three minutes.

-         This can be consumed like a sabzi, and will not remain for many days without refrigeration. 

-     You can add more oil while making, and store in a bottle like pickle, so that the gooseberries are covered with oil. This has long shelf life without refrigeration.