After it cools, discard the seeds and separate it into segments. Spread it well on a plate (not as shown below) and dry for 2 hours.
Heat oil, add mustard seeds, when they splutter, add asafoetida, gooseberries and turmeric powder.
Do not add chilli powder immediately. Cook covered for 5 – 6 minutes, then add chilli powder, salt and cook for few more minutes till oil separates.
Then add a tsp of fenugreek powder, mix well and remove from flame. Leave it to cool.
Storage and Shelf Life
Store it in a clean, dry glass bottle and refrigerate it. Take needed quantity in a small cup for daily use. Do not use wet spoon. It stays good for a month in the refrigerator. Mix it well once in a week.
Note – Pictures above show more than half kilogram of gooseberries
If you use freshly ground chilli powder, it tastes awesome.
Meet you all again with more interesting recipes, until then it is adieu from Padhu.