Amla a wonder berry or fruit, easily grown wildly as well as cultivated in the Indian subcontinent and many other parts of the world. This is considered a Nectar Fruit according to ancient Ayurvedic texts. Though it has a very sour taste yet loaded with numerous health benefits. This fruit is the richest source of Vitamin C and also reduces the harmful effects of diabetes. For ages, this has been used as an antioxidant and anti-ageing source. This wonder berry is also beneficial to improve immunity, appetite, hair quality, and eye health.
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Amla fruit can be eaten in any form whether taken raw with a sprinkle of salt or honey or to dry out to make a powder. Its sharbat is quite popular these days. Winter yields the best quality products so this fruit can be pickled or jammed easily this time of the year. I usually prepare a side dish with Amla to be eaten in the main course with other dishes especially Dal Tadka. I make this dish in mustard oil adding some whole spices which are used in our pickles like fennel, fenugreek and nigella seeds etc. All these ingredients make a yummy achaari amla dish
Course – Main Course/side dish
Cuisine – Indian
Prep Time – 10 Min
Cook Time – 10 Min
Total Time – 20 Min
Yield – 4 Servings
Author – Bharti Dhawan
Ingredients
1- Amla or gooseberry – 300 gms
2- Fennel seeds/saunf – 2 tsp
3- Fenugreek seeds/ methi dana – 2 tsp
4- Nigella seeds/kalonji – 2 TSP
5- Whole red chilli – 1-2 nos
6- Salt – to taste
7- Red chilly powder – 1 tsp
8- Dry coriander powder – 1 tsp
9- Turmeric powder/Haldi – 1 tsp
10- – Mustard oil – 1 tbsp
11- Water – 2 tbsp
Instructions
1- Give a few cuts to amlas so that they cook quickly and the flavours of masala go inside the fruit
2- Heat oil in a pan to the smoking point and switch off the flame for a while. Let the oil cool down a little bit otherwise, the spices will burn or charred
3- Switch on the flame and add whole red chilli followed by the whole spices. Saute them for a while and add salt and powdered spices
4- Add amla and stir them so that all the spice mix coat them very well
5- Cook amla with the masala for a few minutes so that it absorbs all the flavours of pickled spices
6- Add 2 tbsp water and cover the pan with the lid. This would help amla to cook well and become soft in the steam. Cook the dish until the oil leaves the pan
7- Serve the amla sabji with other dishes in the main course
