Red chilly powder
Sautéed and powdered fenugreek
Remove the seeds of the gooseberry and cut it into small
pieces. Saute it in about 150gm gingelly oil.
When it is half cooked, add chilly powder and salt.
Remove from fire and allow to cool.
Add powdered fenugreek, asafoetida and mix well. Heat
the remaining oil. Pour it over the pickle when cool.