Amla is one such plant in Ayurveda which has very strong antioxidant activity. It has very high Vitamin C content and has varied benefits including antidiabetic, anti cancer and anti inflammatory effects.
It has been used since ages and can be eaten raw, in powder form, in the form of juice, as pickles and marmalade. Thus it has varied uses and is beneficial in all the aspects.
Amla is pickle is widely prepared during winter season and is eaten all the year round.
Pickles as the name suggests is a preparation which requires lots of oil just as to ensure that the pickle should survive more and oil will increase the shelf life of the pickle. But somehow those pickles are unhealthy.
The ‘AMLA PICKLE’ is a very healthy way of eating gooseberry. The recipe shared today is very easy and is composed of simple ingredients with simple steps.
Amla/gooseberry: 250 gms
Mustard oil: 4 tbsp
Fennel seeds: 2 tsp
Red chili powder: 1 tbsp
Turmeric powder: 1 tsp
Salt: 1 tsp
1. Wash gooseberries and boil them in a pressure cooker. Let it whistle once and turn off the gas flame.
2. Now cool them and take out their seeds. Cut them into pieces as shown in the pic.
3. Heat a wok and add mustard oil to it.
4. Splutter fennel seeds to it.
5. Add cut amla to the wok and saute for 3-4 minutes.
6. Now add all the spices to it. Cover with a lid and cook for another 2 minutes. Turn off the flame. Serve immediately with roti or parantha.
7. Cool it and store in refrigerator. Its shelf life is around 1 month.