Although I speak a lot about my hubby, daughters and many other people close to me, this time I’ll speak about my grandmother…. She is definitely a great cook! If l have tasted varieties in my food menu as a child and teenager, it is because of her.
This is my grandmother’s recipe.
This recipe I learnt from my grandmother She loves cooking and then sending it to everyone for tasting.We live close to each other and in every few days I receive her dishes.This time I tried one of her recipes and sent it to her.She approved my dish and I was glad of that.
Amla/Awla or Indian gooseberry is considered to be full of Vitamin C and a must have to increase our immunity. In winters amla is available in plenty.
After going through few recipes containing sugar, this one was like a savior.. Quick to make, super healthy and an amazing shelf life..
So if you want to “save” your gooseberries too or just need a daily dose of Vitamin C in a spicy-sour style, do try this Launji.. Happy and Healthy Cooking!!
Amle ki launji (amle ki jhatpat sabji)
Amla/Indian Gooseberry – 5-6 pieces
Chopped Green Chili – 1 piece
Oil – 2 tablespoon
Cumin Seeds – 1 tablespoon
Kalaunji – 1 tablespoon
Turmeric – 1 teaspoon
Red Chili – 1 teaspoon
Dhania/ Coriander Powder – 1 tablespoon
Dardari Sauf/Crushed Fennel Seeds Powder – 1 tablespoon
Heeng/Asafoetida – Pinch
Salt – As per taste
- Boil Amla or Gooseberry for 5 minutes.
- Cut boiled Amla in pieces by hand.
- Take a pan and heat oil in it. Add Heeng/Asafoetida, Cumin Seeds and Kalaunji in the pan.
- Now add chopped green chili ( round pieces). Mix well.
- After that add cut pieces of Amla in the pan.
- Add turmeric, red chili powder, crushed fennel seeds and salt in the mixture. Mix well.
- Saute for 2 minutes and Amla/Awla ki jhatpat sabzi is ready to be served with hot parathas.
NOTE: Stays good for at least a week when stored in an airtight container and refrigerated..
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