Amla which literally means sour in Hindi is greenish in color and has a bitter sour taste. Amla is used to make murabba, pickles, and candy. My mom prepares a great sabzi from this powerhouse of goodness. It is nutritious and tastes great. Amla sharpens the sense of taste itself and so it is both stimulating and tonifying to the first stage of digestion. This can be even used as an accompaniment during travels and tastes best with puri or parantha.
Indian gooseberries or Amla contains a very high concentration of Vitamin C. In Amla, Vitamin C is retained even through processing with the help of tanins which stabilize Vitamin C. Amla supports healthy metabolism, digestion, and elimination. It is a great antioxidant, nourishes the heart and respiratory system, and builds healthy immune system. Amla is also very beneficial for healthy eyes, hair, nails, and skin. It is good for diabetic and heart patients.
Amla pacifies vata, pitta, and kapha, though it is especially calming to pitta and amla is a powerful ally for many systems of the body.
- 7 -8 clean, ripened amla
- 1 tsp red chili powder
- ½ tsp dhaniya or coriander seeds powder
- ¼ tsp haldi or turmeric powder
- ¼ tsp mustard seeds
- ½ tsp saunf or fennel seeds
- ¼ tsp cumin seeds
- pinch of hing or asafoetida
- 1 tbsp oil
- salt according to taste
- Pressure cook washed amla with little water
- Remove cooked amlas from the cooker and Gently press the boiled amla to separate the wedges or use a knife to separate them and remove the seed.
- In a kadhai, heat oil and add mustard seeds, cumin seeds, and fennel seeds.
- Add amla wedges to it and add salt, turmeric powder, red chili powder and dhaniya powder. Stir well. Turn the heat off after 2-3 minutes.
- Serve it with chapatis or paranthas.
You can drain the water in which amla was boiled or drink it as it is a rich source of Vitamin C.