In a pressure cooker boil amla in half cup of water until 3 whistles.
Crush or grate the jaggery and keep aside.
Drain the amla, when you lightly press, it will separate from the seed which should be discarded.
Slightly crush the amla pieces, do not make a fine paste.
In a pan heat oil, add asafoetida, fennel and nigella seeds and then amla after 30 seconds, stir on a slow flame for a few minutes.
Add jaggery, continue cooking on slow flame. It will be quite liquidy when jaggery melts.
Add turmeric, cumin and garam masala powder, black salt. Mix well and continue cooking.
Lastly, add chilli powder and salt to taste. I have used a mixture of bedgi and Kashmiri chilli powder.
When you get the desired consistency switch off the flame. Remember It will be thickened little more once it cools down.
Store in a glass jar, it can last up to a month if refrigerated. Serve it with thepla, paratha, puri or with plain dal-rice.
