• Dry roast mustard seeds, fenugreek seeds, fennel seeds , cumin seeds and Dry red chillies .
• When cumin and mustard seeds starts to pop , turn of the heat and transfer the roasted ingredients into a mixer jar.
• Blend/ Ground spices into a coarse powder.
• In a pan heat 1 teaspoon of sesame oil and add chopped amla / gooseberries pieces. Sauté and cook until moisture from gooseberries evaporates, changes its colour and turns soft. You can check the doneness by gently cutting gooseberries with spatula.
• Turn off the stove , let cool completely.
• Now transfer the cooked amla pieces into same mixer jar/ blender , ground amla along with spice powder to get a coarse paste.

For Seasoning

• In a pan , heat 2 tablespoon of sesame oil .
• Add mustard seeds, curry leaves , turmeric powder and hing/ asafoetida.
• Now tip in ground coarse amla paste and mix along with seasoning and allow to cook in a low heat.
• Add salt and jaggery powder ,mix well everything.
• When it changes colour, turnof the flame. Pour 2 tablespoon of Hot sesame oil on it.
• Mix well everything.
• When it cools down completely, store in an glass jar and use as required. Shelf life upto 6 months when refrigerated.