Amla ki Launji

by Chhaya Taparia

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Amla is a rich source of vitamin c. In winters amla is available in plenty. Amla ki launji is moderately spicy and unlike pickle, you an eat it in more quantity thus enjoying the benefits of amla.

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Amla ki Launji recipe - How to make Amla ki Launji

Tags

Quick Pickles / Aachar

Preparation Time: 5 mins Cooking Time: 5 mins Total Time: 10 mins 4Makes 3 to 4 servings
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Ingredients

250 gms amlas (indian gooseberries)
2 tbsp oil
1 tsp sugar
1 tsp chilli powder
1/2 tsp turmeric powder (haldi)
2 tsp coriander (dhania) seeds powder
salt to taste
1 tsp mustard seeds ( rai / sarson)
1 tsp fennel seeds (saunf)
a pinch asafoetida (hing)
2 whole dry kashmiri red chillies

Method

Boil the amlas in a pressure cooker only for one whistle.
When cool, remove the seeds and separate the segments.
Heat oil in a kadhai and add the mustard seeds.
When the seeds crackle, add the fennel seeds, asafoetida and red chillies and saute for 1 minute.
Add the amla segments followed by the masalas, mix well for two minutes.
Add sugar and sprinkle one tsp Of water.
Mix again and remove from the flame after 1-2 minutes.