Gooseberry is called Aavalo in Konkani. Aavalo Nonchae is a traditional Kochi GSB style Gooseberry pickle adding chopped Ginger, Green chilly and Spice powders. Gooseberry has a rich source of Vitamin C. Gooseberry reduces blood sugar and Cholesterol.So include Gooseberry in our diet and enjoy its health benifits. In this Aavalo Nonchae recipe instead of roasted red chillies, Kashmiri Red chilly powder is used.
The following ingredients are needed to prepare Aavalo Nonchae / Gooseberry Ginger Green chilly Pickle.
Ingredients:-
Gooseberry. - 15 fresh
Salt. - to taste.
Kashmiri Red chilly powder. - 2tbsp or 3tbsp
Mustard seeds. - 1tsp
Hing powder. - 1tsp
Fenugreek [methi] powder. -1/4tsp
Green chilly. - 4
Ginger. - 1inch piece
Gingely oil. - 3tbsp
Instructions:-
Boil 2cup of water in a wide bottom pan adding 2tbsp of Salt. Boil till the salt dissolves in water on low flame and switch off the flame. Keep aside the boiled Salt water to cool down to room temperature..
Wash the fresh Gooseberries in water and pat dry with a clean cloth. In a vessel boil 1cup of water and add the washed and pat dried Gooseberries and boil for 6 minutes. Do not over cook the Gooseberries. Switch off the flame. Drain the boiled water and transfer the boiled Gooseberries to a plate to cool.
After it cools,discard the seeds and seperate the cooked Gooseberries into segments. Spread it well on a plate and keep aside.
In a pan dry roast Mustard seeds on low flame for a minute and crush the roasted Mustard seeds using mortar and pestal. Keep aside.
Peel, wash and chop Ginger into thin pieces and keep aside.
Wash and chop Green chillies into thin round pieces.Apply little Salt and keep them aside for few minutes.
Method:-
Heat 3tbsp Gingelly oil in a pan on medium flame.Once the oil is hot lower the flame and add the chopped Ginger and Green chilly roundels and saute well in oil for 1 minute.
Add the Gooseberry segments and fry for few minutes in oil.
Add Hing powder and Fenugreek powder and mix well on low flame .
Add Kashmiri dry Red chilly powder and stir well on low flame and mix with the Gooseberry pieces.
Add the crushed Mustard powder and stir well for 2 seconds.
Add required, boiled and cooled Salt water. Mix and stir well on low flame until the pickle becomes little thick. Switch off the flame and cool down completely.
A yummy and mouth watering Aavalo Nonchae is ready.
When cooled transfer the Aavalo Nonchae in a clean, dry and airtight glass bottle. Heat 1tsp Gingely oil, cool and pour over the top of the pickle and close the glass bottle with lid.You can serve it after 3 days as it tastes better when the flavour sets.Always use a clean and dry spoon to take out the pickle from the bottle.
The following ingredients are needed to prepare Aavalo Nonchae / Gooseberry Ginger Green chilly Pickle.
Ingredients:-
Gooseberry. - 15 fresh
Salt. - to taste.
Kashmiri Red chilly powder. - 2tbsp or 3tbsp
Mustard seeds. - 1tsp
Hing powder. - 1tsp
Fenugreek [methi] powder. -1/4tsp
Green chilly. - 4
Ginger. - 1inch piece
Gingely oil. - 3tbsp
Instructions:-
Boil 2cup of water in a wide bottom pan adding 2tbsp of Salt. Boil till the salt dissolves in water on low flame and switch off the flame. Keep aside the boiled Salt water to cool down to room temperature..
Wash the fresh Gooseberries in water and pat dry with a clean cloth. In a vessel boil 1cup of water and add the washed and pat dried Gooseberries and boil for 6 minutes. Do not over cook the Gooseberries. Switch off the flame. Drain the boiled water and transfer the boiled Gooseberries to a plate to cool.
After it cools,discard the seeds and seperate the cooked Gooseberries into segments. Spread it well on a plate and keep aside.
In a pan dry roast Mustard seeds on low flame for a minute and crush the roasted Mustard seeds using mortar and pestal. Keep aside.
Peel, wash and chop Ginger into thin pieces and keep aside.
Wash and chop Green chillies into thin round pieces.Apply little Salt and keep them aside for few minutes.
Method:-
Heat 3tbsp Gingelly oil in a pan on medium flame.Once the oil is hot lower the flame and add the chopped Ginger and Green chilly roundels and saute well in oil for 1 minute.
Add the Gooseberry segments and fry for few minutes in oil.
Add Hing powder and Fenugreek powder and mix well on low flame .
Add Kashmiri dry Red chilly powder and stir well on low flame and mix with the Gooseberry pieces.
Add the crushed Mustard powder and stir well for 2 seconds.
Add required, boiled and cooled Salt water. Mix and stir well on low flame until the pickle becomes little thick. Switch off the flame and cool down completely.
A yummy and mouth watering Aavalo Nonchae is ready.
When cooled transfer the Aavalo Nonchae in a clean, dry and airtight glass bottle. Heat 1tsp Gingely oil, cool and pour over the top of the pickle and close the glass bottle with lid.You can serve it after 3 days as it tastes better when the flavour sets.Always use a clean and dry spoon to take out the pickle from the bottle.
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