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 tastepicsart_1481175586712


  1. Boil Amla or Gooseberry for 5 minutes.
  2. Cut boiled Amla in pieces by hand.picsart_1481175630583
  3. Take a pan and heat oil in it. Add Heeng/Asafoetida, Cumin Seeds and Kalaunji in the pan.
  4. Now add chopped green chili ( round pieces). Mix well.
  5. After that add cut pieces of Amla in the pan.
  6. Add turmeric, red chili powder, crushed fennel seeds and salt in the mixture. Mix well.picsart_1481175740391
  7. 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..picsart_1481249751055


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