Our daily meals usually consist of lentils (dal) and some seasonal vegetables. After a while, you might feel like trying something new—but what? If you often find yourself stuck on this question, today we have a recipe for a deliciously tangy and spicy dish.

Let’s learn how to make a tangy Amla (Indian gooseberry) dish.

Amla Dish Recipe
Amla is a superfood, rich in Vitamin C and antioxidants. Here is how you can prepare a dish using it:

Ingredients
1 cup chopped Amla

1/2 teaspoon fenugreek seeds (methi dana)

2 finely chopped green chilies

1/2 teaspoon red chili powder

1/2 teaspoon mustard seeds (rai)

1/2 teaspoon cumin seeds (jeera)

1/4 teaspoon turmeric powder

1/2 teaspoon coarsely crushed fennel seeds (saunf)

1 teaspoon coarsely ground coriander seeds

1/4 teaspoon asafoetida (hing)

2 tablespoons mustard oil

1 teaspoon garam masala

Salt to taste

Method
First, wash and chop the Amla, then place it in a pot to boil. Keep in mind that the Amla should only be cooked lightly (parboiled).

Once cooked, remove the Amla from the pot and set it aside to cool.

Meanwhile, prepare the spice mix for the dish by heating a pan on the stove.

Add the fenugreek seeds, mustard seeds, cumin seeds, and coarsely crushed fennel seeds to the pan and roast them.

Transfer these roasted spices to a small bowl and let them cool. Once cooled, grind them into a coarse powder using a mixer-grinder. In the next step, heat 2 tablespoons of mustard oil in the same pan, then sauté 1/4 teaspoon of asafoetida (hing) and 2 finely chopped green chilies.

Now, add the prepared mustard seed and cumin seed mixture to the pan. Sauté this well for at least 1–2 minutes, then add the boiled amla (Indian gooseberries).

Cook for 2 minutes, stirring occasionally with a spoon. Once the amla appears sautéed, add 1/4 teaspoon of turmeric powder, 1/2 teaspoon of red chili powder, coriander powder, and garam masala.

Finally, add salt to taste and let the dish cook for another 2–3 minutes.

Your tangy and spicy amla dish is now ready.

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