Procedure

• Remove the tiny stalk of the gooseberries, wash and pat them dry.
• Heat oil in a pan and add mustard seeds and asafoetida.
• When they crackle, add the curry leaves and gooseberries.
• Lower flame and let the gooseberries cook for 5 minutes.
• Add salt, red chilly powder and fenugreek powder.
• Give a nice mix, cook for a minute and remove from flame.
• Allow it to cool completely before transferring it to a jar.
• Enjoy with rice, roti or any dish of your choice..