• Gooseberry - 5 to 6
  • Sugar - 5 tablespoon
  • Dry ginger powder - 1/2 teaspoon
  • Salt - a pinch

Bring to boil two cups of water and put the whole gooseberries. Allow to cook for five minutes. Remove it from water and when it is cool, remove the seeds and cut it into lengthwise.

In a kadai or non stick pan, put the sugar and add two tablespoon water and allow the sugar to melt. Add gooseberry pieces and stir well. Cook on medium flame stirring now and then till the sugar caramelizes and coated well in the gooseberry pieces. Sprinkle dry ginger powder and mix well.

Remove and cool it. It can be taken as it is or served with sambar or curd rice.