Ingredients:
1/2 freshly grated coconut
25 amlas (gooseberries)
8 green chilies
10 curry leaves
3 tsp sugar
1 tsp mustard seeds
1/4 tsp asafoetida seeds
1 tbsp oil
Directions:
Boil gooseberries in a pressure cooker for about 5 minutes until softened, Remove seeds, crush into pulp and set aside.
Grind grated coconut, sugar, and green chilies into a paste and set aside.
Heat the oil in a pan. Add the mustard seeds, asafoetida, and curry leaves and fry for 3 minutes.
When the mustard seeds pop, add the coconut mixture and cook stirring continuously for 5 minutes.
Add the gooseberries and cook for another 8 minutes. Remove from heat and serve hot.
