Wednesday, January 28, 2009

Gooseberry Curd Pickle

  1. Big gooseberry : 2 kgs
  2. Til(sesame) Oil : 250 gs
  3. green chillies : 200 gms
  4. fresh curd : 200 gms
  5. TableSalt :to taste
  6. Asafoetida : 1/4 tsp Haldi : a pinch
  7. Mustard seeds for seasoning
  8. Dry fried 1/4 tsp methi seeds and 1/4 tsp mustard seeds: Powder fine.

In a non-stick pan add two Tbsp oil and heat, add the gooseberries and toss well in the oil so that the oil covers all the gooseberries.Cover and cook for 15 to 20 mins taking care to toss it in between so that nothing will get burnt.

After this, cool the well cooked berries totally. Now remove the seeds by slightly prodding with a spoon so that the berries split into 4 pieces and are not crushed.
Now to this cooled and deseeded berries add asafoetida,haldi , curd and chopped green chillies and mix well but gently. Now add the powdered items under (8)

Heat the remaining oil, add 2 tsp mustad seeds, let it crackle fully. Now pour this hot oil into the pickle pan and toss well to mix. Let it cool, cover and keep aside for 5 to 6 hrs and then transfer to refrigerator. Can be eaten the next day , will keep for two weeks in the fridge.

Gooseberries are very good for health and de-toxify the system. They are a rich source of Vitamin C.
Eat one or two pieces a day with your meal.

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