| By : Mahabir Prasad ( Posted on :18 Dec, 2005 )||Total Views : 11513 | Previous | Next|
Preparation Time : 30minutes
Cooking Time : 45minutes
Serves / Makes : 30persons
Turmeric powder 25g
Red chilli powder 200g
Gingelly oil 250ml
Mustard seeds 20g
Fenugreek seeds 10g
salt to taste
Wash amla and wipe dry using a cloth.
Cut them into small pieces (along the line seen on amla).
Soak tamarind in warm water and remove the seeds.
In a mixer jar, add tamarind, turmeric powder, red chilli powder, fenugrek powder and salt and grind into a paste.
In a kadhai, heat little oil at first and fry the amla pieces.
Cover the kadhai with a lid and cook the amla pieces in low flame. Do not add water.
When the amla is softened, add the tamarind paste and remaining oil andfry for 5 minutes.
Heat a teaspoon oil and season with mustard and fenugreek seeds.
When cold, store in air-tight container.
User Comments & Tips
For grinding the tamarind paste, use the water in which the tamarind was soaked.
This is the season for amla and large quantities can me made and stored for a year or more.