Indian gooseberry pickle Nellikaai Oorugaai

Wash and towel dry the gooseberries until it is fully dry

Take a pan and dry roast one spoon of mustard and one spoon of fenugreek

Make a fine powder once it cools down

In the same pan add gingelly oil and season one spoon of mustard. When all the mustard splutter add the gooseberries and fry till the gooseberries turn golden brown in colour

Add chilli powder, Kashmiri chilli powder, salt, mustard-fenugreek powder, hing and turmeric powder and saute for 1 minute and serve with curd rice or any kind of rice dish.