How to make Amle ki Subzi -
Not just pickle, amla can taste just as good as a side dish.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Indian Gooseberry, Jaggery
Cuisine : Indian
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Lauki aur Wadiyon ki Sabzi Asparagus with Mushroom Cream Sauce Stir Fry Tofu With Vegetables Vegetable Jaipuri
Amle ki Subzi Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 16-20 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Amle ki Subzi Recipe
Indian Gooseberry boiled in water with turmeric powder 1/2 kilogram
Jaggery 2 tablespoons
Asafoetida 1/4 teaspoon
Carom seeds (ajwain) 1/5 teaspoon
Fennel seeds (saunf) 1 teaspoon
Ginger 1 inch
Green chillies broken 3
Shallots 20-25
Red chilli powder 1 teaspoon
Coriander powder 1 1/2 tablespoons
Turmeric powder 1/4 teaspoon
Jaggery roughly chopped 1 cup
Tamarind paste 1 1/2 tablespoons
Salt to taste
Method
Step 1
Remove seeds of the gooseberries and separate the segments. Roughly slice ginger.
Step 2
Heat oil in a non-stick kadai, add asafoetida, carom seeds, fennel seeds and ginger and sauté for 1-1½ minutes.
Step 3
Add green chillies, shallots, gooseberries, red chilli powder, coriander powder, turmeric powder, jaggery, tamarind paste and salt and mix well. Cook for 3-4 minutes or till the jaggery dissolves and the shallots are cooked.
Step 4
Transfer into a serving bowl and serve hot.
Nutrition Info
Calories : 1219 Kcal
Carbohydrates : 254.5 gm
Protein : 32.9 gm
Fat : 7.7 gm
Other : Vitamin C- 3004.9mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
