Wash amla with water then dry by the kitchen towel.
Heat the pan, put water in the pan,
When starts boiling add the amla in the boiled water, then boil for ten minutes, until the amla becomes soft and well cooked.
Then strain the amla put the amla in the plate remove the seeds and make small pieces
Now put another pan in the oven
Take a blender put methi seeds in the jar, then blend, then add the jeera then sauf, then mustard seeds one after another then coarsely blend, and keep aside,
Now heat the pan add the mustard oil when start boiling turn off the stove, after four to five minutes,
Add the termaric powder, hing, red chilli powder, then kashmir red chilli powder, give it a well stir.
Add the green chilli also again mix, add salt,
Keep stirring,
Now add the masala in the amla, mix it well by the hands thoroughly,put the amla mix in the plate.
After four to five hours put amla in the glass jar, then keep the jar in airtight position. and refrigerate it, I think amla is tastes best
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