- Gooseberry – 5 Nos
- Turmeric Powder – 1/4 teaspoon
- Chilli Powder – 1/2 teaspoon
- Asafotida Powder – a pinch
- Fenugreek seeds – 1/2 teaspoon
- Gingelly Oil – 1 tablespoon
- Mustard – 1/2 teaspoon
- Salt – 1/2 teaspoon or as per taste
- Pour two cups of water in a vessel and bring to boil. Add the whole gooseberries along with little salt and turmeric powder. Allow to cook for five minutes. Then switch off the stove and close the vessel with lid. Let it stand for few more minutes.
- Then remove the gooseberries from the water. Take the gooseberry and gently press it on the top. The seed will come out and pods get separated. This is an easy method. If you cannot do this, then just remove the seed using knife and cut the gooseberry into lengthwise. Sprinkle salt, red chilli powder and asafotida powder and mix well.
- In a kadai put a teaspoon of oil and fry fenugreek seeds lightly. Remove and powder it.
- Same kadai pour the remaining oil and when it is hot add mustard. When it pops up add the gooseberry pieces and stir well. Stir fry for few seconds. Finally add the fenugreek powder, mix it once again and remove.
- It stays good for a week or ten days if you keep it in the Refrigerator.
If the gooseberry is very big in size, then cook it for little longer time and cut it into small pieces and make the pickle as above.