How long it takes: 1 hour
Makes: 500 ml bottle
Avalo (Konkani) /Nellikayi (Kannada) /Amla (Marathi) /Gooseberry (English) is known to us as the richest naturally available source of Vitamin C. I have previously uploaded recipes for avale saru and the popular nellikayi chithranna. The ingredients for avale hindoli are the same as for a pickle, but its texture makes it look more like a chutney. This pickled preserve has a shelf life of around 3 months when stored in refrigerator. I remember, in the days when we didn’t have a refrigerator, my mother-in-law would keep the bottle of pickle in the sun daily to enhance the shelf-life and flavour. This hindoli can be eaten with roti/chapati or dal rice or curd rice too. Let me know how it turned out !
What you need to have:
1. Fresh Amla – 6-8 (when cooked and deseeded will be 1 and 1/2 cup)
2. Red chilly (Byadgi) – 15 -20
3. Fenugreek seeds (methi seeds) – 1/2 Teaspoon
4. Mustard Dal(yellow) – 1 and 1/2 Teaspoons
5. Asafoetida (hing) – Size of a peanut (soft)
6. Mustard seeds – 1/4 Teaspoon (to fry for grinding)
6. Salt – 1 and 1/2 Teaspoon (adjust accordingly)
7. Water – 1 and 1/2 Cup (approx and better to use boiled cool water)
Ingredients of Garnishing:
1. Raw green pepper – 1 Bunch (optional)
2. Chopped ginger – 1 Teaspoon
3. Chopped Green chilly – 1 Teaspoon
4. Mustard seeds – 1 Teaspoon (For seasoning)
What you do with what you have:
1. Wash the amla and cook it in the cooker vessel (without adding water to it) for 20 minutes till soft. On cooling, de-seed it and keep aside.
2. Place a spatula with a teaspoon of cooking oil on low flame. When hot, add half the quantity of asafoetida/hing and fry till crispy and keep it aside. In the remaining oil fry half the quantity of the fenugreek/methi seeds too and keep it aside with the fried asafoetida. Next, fry 1/4 teaspoon of mustard seeds in a spatula till it crackles. Mix this with the other fried ingredients. Grind red chilly, and the other raw left over ingredients[(mustard dal, fenugreek, Asafoetida(s0ft)] and the fried ingredients with salt to a fine consistency adding water in steps.
3. Grind the de-seeded cooked amla with this masala to a coarse consistency, adding remaining water to bring it to the required thickness, so that there are a few small pieces of amla left to chew and relish when served. Place a spatula with 2 Teaspoons of cooking oil on low flame. Fry chopped ginger, green chilly and green pepper in it. When cooled, add the fried spices to the hindoli and mix well.
4. Fry mustard seeds and season it to the hindoli on cooling.
5. Ready to serve hindoli is as shown in the image below. Store it in a bottle and preserve in cold storage. You can enjoy it with roti, chapati and also with rice and dal and also curd rice.
How long it takes: – 1 hour
Makes: Bottle of 500 ml
Good to remember:
1. Use fresh big amla for this dish instead of the small variety available.
2. One can retain the consistency while serving or even dilute it while eating with a little boiled cool water, but do not store diluted version.
3. For best results, remember that one part of the masala ingredients are ground coarse and another part is grind a little more than coarse and finally mixed. Cooked Amla should be ground at on the whipper mode of the mixer.
4. Never store it at room temperature as it is sure to perish.
5. The quantity of water could vary depending upon the chilli one uses too.(Byadgi chilly which i use makes the masala thick)