Add water in a pressure cooker
Steam cook amla by placing them above
Steam cook for 10mins(without whistle)
After 10 mins, check whether amla is soft. Keep it aside to let it cool.
Take a tawa and add 2 TSP mustard seeds
Add 1 TSP fenugreek seeds
Dry roast till mustard and fenugreek seeds pops
After mustard and fenugreek seeds are roasted, cool it down. Then add them in a mixer grinder and grind it
Grind as a fine powder
Once cooked amla is cooled, separate amla seeds from amla. Split amla into four pieces
After Seeds is separated from amla, take a vessel with solid bottom
Add 8TSP gingelly oil
Add 1TSP of mustard Seeds for seasoning
Add 1TSP asafoetida powder
Add 1/2 tsp turmeric powder
After mustard seeds pops, add the split amla
Mix it gently
Add 3TSP red chilli powder. This can be changed based on individual preference.
Mix it gently
Add salt to taste and mix it well
Cook in simmer for 2 mins
After 2 mins, add the powdered mix
Mix all the ingredients well
Cook for another 1 min in simmer
Our aromatic amla pickle is ready
Let the pickle cool, then preserve them in air tight bottle container usage.
