Ambda

• 3 Tbsp ghee/oil

• 2 dry red chili

• ½ Tsp fenugreek seeds

• ½ Tsp yellow asafetida powder

• 5-6 ambda, cut in chunks

• 1 Tsp turmeric powder

• 1 Tsp salt

1. Heat oil in a pan over moderate heat. Drop the chili and sauté until it darkens

a bit. Add fenugreek seeds and asafetida and quickly add the ambda

chunks.

2. Add turmeric powder and salt and cook partially covered over low heat until

the vegetable is tender.

** The image of Ambda is shown below. It is a sour tasting, green skinned

vegetable, having a single big seed inside, resembling in many ways to Indian

Gooseberry (Amla). It generally grows in hot weather places.

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