Gooseberry : 15
Chilly powder : 5 tbsps
Turmeric powder : 1/2 tsp
Asafoetida : 1/4 tsp
Roasted and powdered fenugreek seeds : 1/4 tsp
Oil : 5 tbspsb
Wash and steam cook the gooseberries till it turn tender.
Drain , discard the seed and chop them small.
Heat oil in a kadai , splutter mustard seeds , broken red chilly , curryleaves.
Add chopped gooseberries, turmeric powder, asafoetida and mix well.
Add red chilly powder , salt and mix.
Finally add the fenugreek powder , mix and remove from the flame and cool down.
Serve the pickle with curd rice.
Store it in refrigeration for a long shelf life.