Gooseberry Pickle ( Amla Pickle, Nellikka Achar )

Ingredients

Gooseberry  - 1/2 kg
Water  - 3/4 cup
Gingely oil - 4 tablespoons
Red chilly powder  - 3 tablespoons
Turmeric powder  - 1/4 teaspoon
Fenugreek - 1 teaspoon
Garlic - 50 grams
Mustard - 2 teaspoon
Asoefatida  - 2 teaspoon
Salt
Curry leaves

In a pressure cooker, add gooseberry and water. Pressure cook it for one whistle. Open the lid in two to three minutes. Slowly separate the seeds from Amla. Keep it aside. In a large pan, add oil. Once it is hot, add mustard seeds, curry leaves, fenugreek and garlic. Saute it for one minute. After this add chilly powder, turmeric powder. Saute it for a minute. Now add gooseberry to this and mix it well. Finally add salt and asofateida. Slowly mix it again for a minute. Ensure not to break the Amla's. Pickle is ready. Once it is cool, Store it in an air tight container. It is always  best to use pickle after one or two days.