Awla Pickle – Marathi Recipe

Instructions

• Heat up a pan on medium heat.
• Add mustard seeds, cumin seeds, and coriander seeds.
• You can skip coriander seeds if you don’t like it.
• Roast on medium heat for just about 2-3 minutes when mustard seeds begin to pop up.
• Turn off the gas and add fenugreek seeds.
• Roast them on the heat of the pan for just about a minute.
• If fenugreek seeds are heated or roasted for a longer time, their bitterness increases.
• So roast it with gas switched off for just about a minute.
• You can use mustard dal instead of roasted mustard seeds. You don’t need to roast mustard dal.
• Transfer everything into a blender jar and blend it into powder.
• Do not make a fine powder. A coarse texture should be retained.
• Heat up mustard oil into a pan.
• Wash and dry awla. Cut them into thin slices.
• Add awla into hot oil and fry on medium heat for about 7-8 minutes until awla becomes soft and has a light golden color. Turn off the gas.
• You can also use the whole awla. Wash and dry awla really good. Puncture it with a fork or toothpick and then add it into hot oil.
• When mixture cools down a little add pickle masala that is already prepared.
• Add red chili powder and salt to taste. Mix well.
• Take a glass bottle and wash and dry it really well. Sterilize the bottle with a hairdryer.
• Transfer the pickle into a glass bottle when it cools down completely.
• Keep the bottle at room temperature for 2-3 days and then transfer it into freeze.
• Pickle remains good for 6-7 months in the freeze.
• It goes well as a side dish with paratha, chapatti, polio, or rice too.
• You also can have this with dosa or ghavan.