Serves 1
Directions
- 1Add 2 tablespoons of mustard oil to a pan.
- 2Add 1 teaspoon of mustard seeds to the hot oil.
- 3Add 1 teaspoon of fennel seeds to the pan.
- 4Add 1/8 teaspoon of fenugreek seeds to the pan.
- 5Add 400 grams of boiled gooseberries to the pan.
- 6Sprinkle 1/2 teaspoon of salt over the gooseberries.
- 7Sprinkle 1/2 teaspoon of black salt over the gooseberries.
- 8Sprinkle 1/2 teaspoon of red chili powder over the gooseberries.
- 9Add 1/2 teaspoon of turmeric powder.
- 10Add 1/2 teaspoon of coriander powder.
- 11Add 1/2 teaspoon of garam masala.
- 12Add 80 grams of jaggery to the pan.
- 13Stir all the ingredients together until well combined and the jaggery has melted.
Ingredients
- 2 tbs Mustard Oil
- 1 tsp Mustard Seeds
- 1 tsp Fennel Seeds
- 0.125 tsp Fenugreek Seeds
- 400 g Boiled Gooseberries
- 0.5 tsp Salt
- 0.5 tsp Black Salt
- 0.5 tsp Red Chili
- 0.5 tsp Turmeric
- 0.5 tsp Coriander Powder
- 0.5 tsp Garam Masala
- 80 g Jaggery
Equipment
PanSpatula
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