With the arrival of the winter season, the market is flooded with fresh, green, and juicy amla fruits. Amla is considered a true blessing for health, improving vision, skin radiance, and strengthening hair. However, due to its tart and slightly bitter taste, many, both children and adults, are reluctant to eat it raw.
If you are tired of monotonous dal or green vegetables for lunch, try making a spicy dried vegetable dish from amla or lounge. When amla is cooked with cumin, kalonji, asafoetida, various spices, and a small amount of palm sugar or regular sugar, its bitterness completely disappears. This sour, sweet, and spicy snack not only enhances the flavor of food but also significantly boosts immunity.
The following ingredients are needed for preparation: 250 grams of fresh amla, 2 tablespoons of mustard oil, 1 teaspoon of cumin (lightly crushed), 0.5 teaspoon of kalonji, 0.5 teaspoon of nigella seeds/mustard seeds, 0.5 teaspoon of fennel seeds, 0.25 teaspoon of asafoetida, 0.5 teaspoon of turmeric powder, 1 teaspoon of Kashmiri red chili powder, 1 teaspoon of coriander powder, 0.5 teaspoon of amchur powder or garam masala, 3-4 tablespoons of grated palm sugar or sugar to balance the bitterness, as well as salt and black salt to taste.
First, the amla should be boiled and divided into pieces (this step helps eliminate bitterness): wash the amla thoroughly and boil it in a multi-cooker until one signal sounds, or in water in a pan for 5-7 minutes. After the amla becomes soft, turn off the heat. Once it cools, divide the pieces, removing and discarding the seeds.
Next is the frying stage: heat the mustard oil in a pot. As soon as the oil is hot, add asafoetida, nigella seeds, kalonji, fennel seeds, and cumin to fry them.
After this, add the turmeric powder, red chili powder, coriander, regular salt, and black salt over low heat. Fry the spices in the oil for 10-20 seconds.
Then, add the boiled amla pieces to the pot and mix thoroughly with the spices. Next, stir in the grated palm sugar or regular sugar. Cook on low heat, covered, for 3-4 minutes so that the aromas of the spices and sugar penetrate the amla.
The finished, very tasty, sour-sweet, and spicy amla sabzi is ready to serve. It can be stored in the refrigerator for 15-20 days.