Amla Sabji, Indian Gooseberry Accompaniment
by Tarla Dalal
Added to 6 cookbooks
This recipe has been viewed 14200 times
Come winter, the market is flooded with amla. Most people make it into pickles, while others explore newer ways of consuming it like juices or chutneys.
Have you ever thought of making a subzi with this vitamin C rich fruit? Amla is a very beneficial berry, with anti-inflammatory properties.
By cooking it into a subzi, you get an opportunity to consuming a larger portion than as a pickle. This unique Amla Subzi is flavoured with an interesting mix of seeds like coriander and fennel.
With a dash of jaggery and spice powders, it has a blend of sweet, sour and spicy flavours. Enjoy it hot and and fresh with roti and parathas, or hot rice and dal.
You can also try other amla recipes like Amlana or Amla Murabba .
- Heat the oil in a broad non-stick pan, add the green chillies, cumin seeds and mustards seeds and sauté on a medium flame for few seconds.
- Add the amla and cook on a medium flame for 3 minutes while stirring occasionally.
- Add the chilli powder, turmeric powder, fennel seeds, coriander seeds, asafoetida and salt and sauté on a medium flame for 1 minute.
- Add ½ cup water and jaggery, mix well cover it with a lid and cook on a medium flame for 4 minutes, while stirring occasionally.
- Garnish it with coriander and serve hot.
Nutrient values (Abbrv) per serving
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