Avle ka Achaar
Indian Cuisine
Ingredients
- 1 tsp salt
- 1 tsp coriander powder
- 1 tsp fenugreek leaves
- 1 tsp fenugreek leaves
- 1 tsp Asafoetida
- 1 tsp Kashmiri red chili powder
- 2 tsp carom seeds
- 1 tsp carom seeds
- 3 tbsp Sago grain
- 400 gms Misri (Jaggery/Sugar)
- 2 tsp Mustard Seeds
- 1 tsp Whole spices (cinnamon, cardamom, cloves)
- 1 tsp Black pepper
Instructions
- 1
Wash the Amla thoroughly with clean cloth and put it in a steamer to cook for 15 minutes.
- 2
Separate the Amla pieces after cooking and remove the inner pieces.
- 3
Heat oil in pan, add fennel seeds, cumin seeds, coriander seeds, black pepper, fenugreek seeds, and dry red chilies. Cook for 3-4 minutes on medium flame.
- 4
Grind the spices coarsely in a mixer jar after cooling.
- 5
Add mustard oil to a pan, add fennel seeds, fenugreek seeds, carom seeds, asafoetida, and cook for half a minute.
- 6
Add the cut Amla pieces to the pan and fry for 1 minute on medium flame.
- 7
Add Kashmiri red chilli powder, turmeric powder, black salt, plain salt, and garam masala. Fry for 1-1.5 minutes on medium flame.
- 8
Add jaggery pieces to the pan and stir well. Cook until jaggery melts completely (2-3 minutes).
- 9
Add the pickle masala prepared earlier to the pan and mix well.
- 10
Cook the pickle on low flame for 15-20 minutes or until the syrup becomes thick.
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