Wash and boil the amlas with 3/4th of glass of water in a pressure cooker only for one whistle.
When cool, remove the seeds and separate the segments.
Heat a wok / kadhai and add the cumin seeds, mustard seeds, fennel seeds, methi seeds, dalchini and asafoetida, dry roast them for a minute.
Now add mustard oil and chopped chillies and saute for 1 minute.
Add the amla and the masalas, mix well for two minutes.
Add sugar and sprinkle one tsp Of water.
When sugar melts simmer the flame and let it cook for 2,3 minutes so that all flavours infuse into the amlas.
Remove from the flame after 1-2 minutes.
Serve hot or cool as u like with paranthas, pooris or just like that.. Enjoy!