Vusirikaya (Telugu), aamla (Hindi), goose berry ( English ) is a fruit which is very high in vitamin c and good for health.
In traditional Indian medicine, dried and fresh fruits of the plant are used. All parts of the plant are used in various Ayurvedic /Unani medicine herbal preparations, including the fruit, seed, leaves, root, bark and flowers.To Ayurveda, aamla fruit is sour and astringent in taste, with sweet, bitter and pungent secondary tastes .
Particularly in South India, the fruit is pickled with salt, oil, and spices. Aamla is eaten raw or cooked into various dishes. In Andhra pradesh, tender varieties are used to prepare dal (a lentil preparation), and amle ka murabbah, a sweet dish indigenous to the northern part of India (wherein the berries are soaked in sugar syrup for a long time till they are imparted the sweet flavor); it is traditionally consumed after meals.
Preparation time : 3 days + 30 mins
Serves : 8 to 10
Ingredients :
Indian Goose berry (or) Usirikayalu : 8 big (250 grms)
Fenugreek seeds (or) methi seeds : 2 1/2 tsp
Mustard seeds : 21/2 tsp
Hing (or) Asfotida : 1/2 tsp
Turmeric : 1/2 tsp
Salt : 2tbsp (or) to taste
Green chili's : 12
Dry red chili's : 12
Oil : 1/4 cup
Method :
Take goose berries, wash them and dry them thoroughly.
(If they are wet, then the pickle will not stay for long)
Cut goose berries to remove seeds.
Cut them into small pieces.
Take a blender, add these chopped pieces , turmeric and grind it with out any water , to get finely grated gooseberry.
Take it out , add salt, mix it with hand nicely.
Take blended gooseberry to a glass jar and set aside for 3 days.
Take a pan, heat it , add oil, Add methi seeds fry them a bit.
Add mustard seeds , wait for mustard seed to splutter.
Add cut green chili's and saute them till they change in colour.
Add dry red chili and saute them, add hing, turn off the flame.
Let these cool down, take them out from oil into a blender and grind them to a fine powder.
(keep that oil aside for later use)
Mix this seasoning into that goose berry paste.
And add that left over oil now.
Mix everything good.
Store this in an air tight container.
This will stay fresh for long.i.e. 10 to 15 days (keep refrigerated for more shelf life)
Enjoy your dish.
Thank you , do post your comments :)
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