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Amazing amla

RICH IN VITAMIN C Gooseberry

The tree is small to medium-sized, reaching 8 to 18 m in height, with a crooked trunk and spreading branches. The fruit is nearly spherical, light greenish yellow, smooth and hard, with 6 vertical stripes or furrows. The taste of Indian gooseberry (amla) is sour, bitter and astringent. The fruit is quite fibrous.

The dried and fresh fruits are used in folk medicine. All parts of the plant are used in various Ayurvedic herbal preparations. It may be used to promote longevity, to enhance digestion, treat constipation, reduce fever, purify blood, reduce cough, alleviate asthma, strengthen the heart, benefit the eyes and stimulate hair growth.Amla shampoos and hair oils are traditionally believed to nourish the hair and scalp and prevent premature grey hair. An abundant source of Vitamin C, the fresh fruit contains more than 80 per cent of water besides protein, carbohydrates, fibre, minerals and vitamins.

It is a common practice in Indian homes to cook the fruits whole with sugar and saffron. When preserving it whole, the fruit is first brined, washed and pricked, blanched in an alum solution, layered with sugar until a syrup is formed, and then boiled. A sauce is made from the dried, chipped flesh. The chips are cooked in water, mashed in a mortar with caraway seeds, and seasoned with salt and yoghurt. The fruits can be used fresh or dried. The dried pieces or powder can be stored in an airtight container for up to a year. Generally amla is used in pickles, preserves and jams.

Now, for a recipe.

Ingredients

Indian gooseberries: 10-12 (cut into

pieces and remove the seeds)

Chilli powder:1 cup

Salt: three-fourth cup

Turmeric powder: 1 tbsp

Fenugreek seeds: 2 tbsp

Mustard seeds: 2 tbsp

Garlic paste: 3 tbsp

Lime juice: half cup

Oil: 2 cups

Method:Wipe the cut gooseberries with a dry towel. Dry roast the fenugreek seeds and mustard seeds and powder them. Add turmeric powder, chilli powder, salt, garlic paste, fenugreek and mustard powder to the gooseberry pieces. Now add the lime juice and oil and mix well. Store it in a dry jar. The pickle lasts for one month and goes well with rice, dosa and chapatis.

RISHI MANUCHA

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