My garden is full of Indian gooseberries these days. I have learned that Indian gooseberry has tremendous health benefits ..like, The - amla - has been used in traditional Indian medicine, called Ayurveda, for millennia. Clinical studies suggest it has a positive effect on Alzheimer's disease, but on prevention, rather than cure.
Another study showed gooseberries to block breast cancer cell growth and metastasis potential in vitro. They also may have anti-cancer properties, as well as cough-, fever-, pain-, stress-, and diarrhea-suppressing effects. To gain these health benefits of gooseberries. I found it very sour to consume it raw so I decided to make pickle and chutney out of it.
Gooseberries contain a healthy dose of scurvy-preventing vitamin C-69 percent of the daily value, and nearly 20 times the C in oranges. And get this: gooseberries lose none of the vitamin C nutrition in the cooking process.
So let's cook gooseberry ...a healthy treat for your family ..
Gooseberry – 15
Red chilli powder - 1 Tbsp
Turmeric – 1 Tsp
Asafoetida – 1/4 tsp
Panch puran ( roasted and lightly crushed ) 1 tsp
Salt - As needed
Ginger garlic paste - 1 1/2 Tbsp
Green chilli - 4-5
Mustard Oil – 1/4 cup
1. Wash the gooseberry. Boil enough water and add the washed gooseberry to it. Bring to boil again and cook for 2 mins.Drain, cool down and pit the seeds. If you cut the gooseberry, you will be able to take out the seeds easily.
2. Heat oil in a kadai, splutter mustard. Add asafetida powder and crushed panchpooran to it and add ginger garlic and green chilli to it, stir for a minute and then add the gooseberry. Fry for a minute well.Add red chilli powder, turmeric, salt and mix in low flame. Lastly add remaining asafoetida and methi seeds powder. mix well and switch off the flame.