Ingredients
The following ingredients have 4 Servings
- Amla - 10 Nos
- Shegdane - handful
- Green chilli - 7-8
- Peeled Garlic pods - 8-9
- Fresh coriander leaves - 2 handful
- Jeera - 1/2 teaspoon
- Haldi powder - 1/4 teaspoon
- Gul (jaggery) - lemon size ball
- Oil - 2 tablespoon
- Salt to taste
Instruction
- Wash dry clean Amla, deseed it and cut into pieces
- In a iron kadai heat oil.
- Add shegdane and fry till brown they splutter( don’t let them burn)
- Add jeera, haldi powder garlic. Allow garlic to fry completely
- Once it’s crispy add Amla pieces and give a good stir. Allow amla to cook. Don’t put lid, Amla cooks in 2-3 minutes. Don’t make Amla mushy.
- Add salt to taste and give a good stir
- Allow this mixture cool completely
- Take a mixi jar add fresh coriander leaves, cooled mixture and gul. Grind on incher mode 2-3 times Don’t add water.
