Ingredients:
- Gooseberry - 8
- Gingelly oil
- Powdered venthayam (Fenugreek seeds) - 1/4 tbsp
- Asafoetida - 1/4 tbsp
- Chilli Powder - 1/2 tbsp
- Turmeric Powder - 1/4 tbsp
- Salt
Preparation:
Dry roast Venthayam and make it into a powder.
Bring water to boil and add gooseberries. Boil the gooseberries until it becomes tender and naturally gets cracked as shown in below. Use your hands to pull out the cracked parts.
In a pan, add gingelly oil (be generous in adding oil). After mustard seeds splutter, add half of the asafoetida and then add the cut berries. Fry for 2 minutes.
Then, add chilli powder, turmeric powder, salt and saute it well.
Add powdered venthayam and the remaining asafoetida and mix well.
It goes well with curd rice.