Take aamlas wash clean and pat dry on kitchen towel
Then heat mustard oil in a kadhai on smoking point
Crackle heeng jeera rai sarson methidana with haldi
Then add amlas in it
Mix all in oil and cook for few minutes
Then cover it with plate for 3 minutes
After 3 minutes flip and turn amals with spatula and let them cook and roast again for 3 to 4 minutes with the lid
After 10 minutes they will become tender and get golden brown colour then add salt dhania powder lal mirch powder garam masala powder saunf powder amchur powder
Keep them in a jar.
Reviews (2)  
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Nov-25-2016
Kanak Patel   Nov-25-2016
Looks perfect!
Nov-24-2016
Shalu Ratawal   Nov-24-2016
amla achar is to be kept in the fridge or outside?
Amla Achaar
Geeta Sachdev
Let's Start Cooking
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Take aamlas wash clean and pat dry on kitchen towel
Then heat mustard oil in a kadhai on smoking point
Crackle heeng jeera rai sarson methidana with haldi
Then add amlas in it
Mix all in oil and cook for few minutes
Then cover it with plate for 3 minutes
After 3 minutes flip and turn amals with spatula and let them cook and roast again for 3 to 4 minutes with the lid
After 10 minutes they will become tender and get golden brown colour then add salt dhania powder lal mirch powder garam masala powder saunf powder amchur powder
Keep them in a jar.
INGREDIENTS
SERVING: 4
1/2 kg amlas/indian goose berry
2 tablespoon mustard oil
Heeng 1/4 teaspoon
Jeera 1/4 teaspoon
Rai 1/4 teaspoon
Mustared seeds 1/4teaspoon
Fenugreek seeds 1/4 teaspoon
Haldi 1/2 teaspoon
Salt 1teaspoon
Lal mirch powder 1/2 teaspoon
Garam masala powder 1/2teaspoon
Coriander powder 1/2 teaspoon
Saunf powder 1/2 teaspoon
Amchoor powder1/2 teaspoon
Amla Achaar - Reviews
Recent Reviews
4.0
2 Reviews
Nov-25-2016
Looks perfect!
Nov-24-2016
amla achar is to be kept in the fridge or outside?
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