Nellikai - Big variety (Gooseberry / amla) - boiled and separated into wedges - 2 cups
Salt - 1/4 cup
Chilli powder - 1/8 cup.
Oil - 2 ladles
Hing - 1/8 tsp.
Turmeric powder - 1/4 tsp.
Mustard seeds - 1 tsp.
Heat water in a vessel, add a tsp. salt and turmeric powder. When the water boils rapidly, add the gooseberries and allow it to boil for 5 minutes. If you press the gooseberry with your thumb and index finger, it separates into segments. At this stage, switch off the stove. Do not overcook. Drain, and when cool, press gently and separate the segments to wedges.
Heat oil in a kadai, add mustard seeds. When they crackle, add hing, turmeric powder and the nellikai wedges (gooseberries). Add salt and saute well. Now, add the chilli powder and saute again for 2 minutes. When cool, store in airtight ceramic or glass jars and refrigerate.
NOTE: If well sauted and done with more oil, this can be stored at room temperature for 1 week and when refrigerated it can be stored for 2 months.