Gooseberry Pickle/Nellikai Urugai

           A very simple and easy to prepare pickle which i learnt from my mom when she visited me last month.First i thought it will be bit tedious as always pickles have long process as far i have come across.

Ingredients :

Gooseberry/Nellikai	20 nos
Gingelly oil	100 ml
Turmeric powder	1/4 tsp

To Powder :

Fenugreek	1 tsp
Dhania	1 tsp
Red chillies	15-20 nos
Crystal salt	Req

Seasoning :

Mustard seeds	1/2 tsp
Hing	1/4 tsp

Method :

1.Wash the gooseberry nicely and pat dry on a dry cloth.Now take little oil and mix with turmeric powder and apply on gooseberry and set aside.

2.Now pressure cook the gooseberry up to 4-5 whistles.The gooseberry should be crackled.Else can keep more whistles.

3.Now powder the fenugreek  coarsely and keep aside.Then powder dhania,red chillies and salt together and now add fenugreek powder and grind it once in the whipper/pulse side.

4.Peel the cooked gooseberry into single pieces and keep aside.

5.Now mix the grinded  powder and half of oil with the gooseberry.

6.In a wok pour balance oil and season with the seasoning items and then add the powder mixed gooseberry and saute 2-3 min's to remove the wetness.

7.Now once its cooled down store it in a air tight container.While storing in a air tight container see to the oil should be bit above the pickle.

8.Now enjoy the pickle with the curd rice and any other rice varieties.

Notes :

1.We can saute the gooseberry in the oil before adding the powder to remove the wetness in the gooseberry after boiling which i skipped.

2.After transferring to the container in case the oil is not enough means can add little raw gingelly oil.

3.I use to refrigerate so that pickle wont spoil earlier.