INGREDIENTS:

1/2 kg gooseberry
1/2 kg green chilies
250 gms fresh ginger
1 cup mango pickle
1 tsp salt
1/2 tsp turmeric powder
1/2 tsp red chili powder
1 tsp dried mango powder
1/4 tsp cumin seeds
2 tbsp mustard oil
A pinch of hing (asafoetida)

DIRECTIONS:

Wash and pressure cook gooseberries for 5-minutes or till they are done and drain the water.
Peel and cut ginger into fine julienne. Wash the green chilies and chop them.
Heat mustard oil in a pan till it fumes. Lower heat to medium and add hing and cumin seeds.
Add masalas, stir and add mango pickle, gooseberries and ginger. Stir fry till the mixture leaves oil.
Add green chilies and mix well. Sprinkle 1/2 cup of water and cover.
Let it simmer for 5 minutes. Cool and fill in a dry jar

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