Ingredients

• 1 kg amla

• 350 gm salt

• 240 gm/1 cup sarson ka tel (mustard oil)

• 1 Tbsp sarson (mustard seeds)

• 1 Tbsp chilli powder

• 2 Tbsp heeng (asafoetida)

 

Cooking Directions

• Boil the amla till the skin looks tender (about 15 minutes).

• 2.Leave to drain in a colander till all the water drains out.

• 3.Heat some oil and add the mustard seeds, heeng and chilli powder.

• 4.Mix well and add the amla and salt.

• 5.Stir fry till it's mixed well and the amlas are completely coated with masala.

• 6.Cool and store in a clean jar.