Gooseberry pickle (Nellikai oorugai)

Gooseberry pickle (Nellikai oorugai) - Preparation time 20 mins to 30 mins
Gooseberry is rich in vitamin C, iron, calcium, etc. In helps to bring down the cholesterol level, Keeps you young, Good for diabetic patients. This can be consumed as juice (only if it suits to your body because some people might be allergic). We can prepare gooseberry pickle with less oil and salt but surely you have to refrigerate and use. Below i am using required amount of oil, salt and chili powder.

Ingredients:-
Gooseberry - 10
Red chili powder - 1 to 1&half tbsp
Salt - to taste
Turmeric powder - 1/2 tsp
Fenugreek powder - 1/2 tsp
Oil - 3 to 4 tbsp
Mustard - 1 tsp
Asafoetida - 1/2 tsp

Preparation method:-
Wash well the gooseberry. Pressure cook gooseberry with 1/2 cup of water for 2 to 3 whistle. It will be cooked soft. Remove the gooseberry seeds and keep the flesh part alone.
In a tawa heat oil. Add mustard to splutter, asafoetida, fenugreek powder, turmeric, chili powder and add the mashed gooseberry along with required amount of salt.
Cook the above ingredients till the oil separates. You can check and increase the spice level according to your taste.
If you don't want to refrigerate then you have to use more oil (the oil should be stagnant over the pickle :-( . This is not good for health, so I use less oil)
Try out in limited quantity if you like it you can make and keep.

Note : Instead of boiling you can also grate the gooseberry and fry directly in tawa with little water to cook.