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Ingredients
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Small gooseberry - 2cups
Chilli powder - 3 Tbsp
Fenugreek powder - 1 Tbsp
Asofoetida - 0.5 Tbsp
Mustard Powder - 1 Tbsp
Gingelly Oil - 6 Tbsp
Salt - As required
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Method
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1. Wash and dry the gooseberry on a towel until it is dry .
2. Heat gingelly oil in a kadai and add the gooseberry into it.
3. Fry till the gooseberry is cooked soft.
4. Add the chilli powder, fenugreek powder , mustard powder , asofoetida and salt.
5. Remember to add more salt than required so that the pickle stays good for more than a week.
6. Simmer and fry till all the masala powder is cooked.
7. Cool it and store it in refrigerator . Stays well for 10 to 15 days
Hi there!
ReplyDeleteMy name is Steve Walters and I recently started blogging at http://www.eatingbangkok.com, which is currently being updated with recipes, but in the next few months will be my vehicle for covering the food and restaurant scene in Bangkok Thailand.
I am now in the process of meeting as many food bloggers as I can and I found your site http://indupavancookbook.blogspot.com recently and was pretty impressed. I've added your site to my Foodie Blogs list here: http://www.eatingbangkok.com/foodie-blogs/ and would also like to add you to my blogroll.
If you could add my site to your blogroll and write back to let me know it has been added (foodie [at] eatingbangkok.com) I will add you to mine as well and the exchange would be greatly appreciated!
As you might imagine I am very excited to get moved to Bangkok and get started on covering the food scene there as I feel it is an area that isn't well covered by English speaking bloggers. I plan on adding loads of great reviews, pictures and even video and will be holding contests as well. It should be fun, entertaining and informative for everyone that visits.
Thank you so much in advance for adding me to your blogroll and I look forward to reading your posts (I've subscribed!) and maybe even featuring some of your own posts as I do plan on a weekly roundup of Thai themed recipes and posts from other food bloggers.
Warm regards,
Steve
P.S. If you are on Twitter I would love to have you as a follower and I follow back:
http://www.twitter.com/eatingbangkok