Amla ki Launji
by Chhaya Taparia
Added to 5 cookbooks
This recipe has been viewed 38984 times
Amla is a rich source of vitamin c. In winters amla is available in plenty. Amla ki launji is moderately spicy and unlike pickle, you an eat it in more quantity thus enjoying the benefits of amla.
- Boil the amlas in a pressure cooker only for one whistle.
- When cool, remove the seeds and separate the segments.
- Heat oil in a kadhai and add the mustard seeds.
- When the seeds crackle, add the fennel seeds, asafoetida and red chillies and saute for 1 minute.
- Add the amla segments followed by the masalas, mix well for two minutes.
- Add sugar and sprinkle one tsp Of water.
- Mix again and remove from the flame after 1-2 minutes.
This recipe was contributed by Chhaya Taparia on 19 Oct 2012
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