Ingredients
6 Pieces Amla
7 garlic gloves
2 dry chili
2 tbsp - tamarind thick paste
2 tsp- Salt
1/2 tsp- jaggery
Oil
1 spring curry leaves
Preparation
Take a pan, add amla, water, and salt, and then boil till the amla is tender. Remove the seeds after it has cooled down. Take the amla and combine it with the salt, asafetodia, and chilli powder. Set the mixture aside.
Take a pan and heat the gingelly oil, curry leaves, dry chillies, garlic, and amla in it and fry them for three minutes. Add the tamarind paste and continue cooking until the raw scent has disappeared, and finally, add the jaggery and combine thoroughly.