1 Cup green gooseberries
1/2 teaspoon asafoetida powder
1 teaspoon fenugreek seeds
1/2 cup (4 fl oz) sesame oil
1 1/2 teaspoons brown mustard seeds
1/2 teaspoon ground turmeric
4 teaspoon chilli powder
1/4 cup (2 oz salt)


Remove the seeds from the gooseberries.
Chop and set aside.
Dry-roast the asafoetida powder and fenugreek seeds in a heavy saucepan,
for 2-3 minutes.
Blend into a fine powder in an electric blender or food processor.
Set aside. Heat the oil in a heavy frying pan or skillet.
Add the mustard seeds, ground turmeric, and chilli powder.
Saute for 2-3 minutes. Add the chopped gooseberries, salt and asafoetida/fenugreek
Mix thoroughly. Remove from the heat. Do not overcook.
Cool completely before storing in an airtight container.