Khatti Meethi Amla Launji

Boil the amlas in a pressure cooker only for one whistle and let the pressure release by itself.

When cool, remove the seeds and separate the segments.

Heat oil in a kadhai and add the mustard seeds, fennel seeds, methi seeds, asafoetida and chopped chillies and sauté for a minute.

Add the amla segments, salt and the dry masalas, mix well for two minutes.

Add sugar and sprinkle one teaspoon of water.

Mix again, amlas attain a glazed look.

Remove from the flame after a minute.

Serve hot or cool as you like with paranthas, pooris or just like that.