Winter is upon us and with it come lovely winter vegetables like Chukka Koora/Khatta Bhaji, Sweet Potatoes/Shakar Kand, Purple Yam/Kand, Fresh Peas/Vatana…
One of my absolute favourite winter vegetables is Usirikaya/Amla/Indian Gooseberry. I can eat it pickled in brine, as a pachadi/chutney, as a murrabba/jam, in a pappu or then as a pickle…..
This recipe is for the pickle called Usiri Avakaya in Telugu.
- Usirikaya/Amla/Indian Gooseberry – 1 Kg
- Mustard Seeds – 200 gms
- Chilli Powder – 250 gms
- Salt – 150 gms
- Fenugreek Seeds – 3 tbsp
- Turmeric Powder – 1 tsp
- Asafoetida – 1/2 tsp
- Sesame Oil – 200 ml
- In a wok/kadai, dry roast the fenugreek seeds till they start to change color.
- Set aside the fenugreek seeds to cool.
- Grind the cooled, roasted fenugreek seeds to a fine powder.
- Grind the mustard seeds to a fine powder.
- Wipe each usirikaya with a soft cotton cloth to ensure it is dry.
- With a sharp knife, make some cuts on each usirikaya.
- In a wok/kadai, heat the oil.
- Add the usirikaya to the hot oil and fry for about 5-7 minutes till the usirikaya starts to change color.
- Take the wok off the heat and let it cool a bit.
- While the oil is still warm, add the asafoetida, mustard powder, fenugreek powder, salt, turmeric, and chilli powder.
- Mix well.
- Let the uragai cool completely.
- Transfer the uragai to a dry clean glass bottle.
- Let the usiri avakaya marinate for about 2 weeks before eating.
- Serve with Curd Rice or Warm Rice and Ghee.
- Gooseberry pickle(amla pickle) (cookingwithsapana.wordpress.com)
- Avakai (Raw Mango and Mustard Pickle) (aahaaram.wordpress.com)