Amla Pickle - Usirikaya Avakaya

Ingredients:

• Amla/ Usirikaya- 250 gms
• Oil- 5-6 tbsp
• Salt- 1-2 tbsp
• Red Chili powder- 3-4 tbsp
• Roasted Mustard & Fenugreek powder- 1 1/2 tbsp
• Lemon juice- 2 tbsp

For Tempering:

• Oil- 1-2 tbsp
• Mustard seeds- 1 tsp
• Asafoetida- 1/4 tsp

Method:

1. Wash and dry the amla. Keep in sunlight for 1-2 days so that they reduce in size. This is to decrease the water content in the amla.
2. Next give each of it 3-4 vertical slits right down to the seed. Do not cut completely, just slit. These slits will help the oil reach the center of the amla.
3. Heat oil in a heavy bottom pan and add the amla one by one. Place them gently and cover with lid.
4. Keep the heat in simmer and cook for 3-5 minutes.
5. Remove the lid and gently turn around the amla so that they cook on all sides.
6. Do not cover with lid from now.
7. It will take about another 5-8 minutes to completely cook the amla.
8. Turn off the heat and let it cool.
9. Then add the salt, red chili powder, Roasted Mustard & Fenugreek powder. Mix well. The remaining oil in the pan will help mix the ingredients.
10. Prepare tempering by heating oil in a small pan and adding mustard seeds and asafoetida. As the mustard splatters, turn off the heat and add to the amla mixture.
11. Mix well, squeeze one lemon and mix again.
12. Let it cool, store in airtight container at room temperature away from dampness.
13. Can be served with rice, roti.
14. Stays good for up to 15 days in normal weather. If it is raining, try to keep it in refrigerator.