Goose Berry / Awala is power packed with vitamin C and we try to see that, we eat this to easily available seasonal fruit.
Maharashtrian make pickles /लोणचे , jams / mor awala and sun dried items like awalkanthi (this is spiced and salted pieces to be chewed post lunch), sweeten sun dried awala is made in recent times.
| Raw Awale |
Today I am writing the recipe of आवळ्या चे लोणचे / pickle of goose berry. This pickle can be termed as instant pickle and should be consumed as early as possible. However, whenever, I made this pickle, I could use it for months together and on few occasions for a year or so.
Well the key to preserve any pickle is to add enough salt in the first place. Secondly, each time you want to eat, use a clean spoon and once done remove the spoon. Refrigerating (not freezing) the pickle will increase self life.
Buy big and light green colour awale. Wash them and place them in a steel container which you can keep in your pressure cooker. Do not add water to the container in which you have placed the awale. Now pressure cook them just with one whistle. Over cooking with make them bitter, so just the right cooking is required. With the water content in the cooker, theses awale gets cooked. Remove them once the pressure is gone and press each of them on the head of the fruit. It easily splits and opens on the lines of the fruit into small elongated pieces as seen in the picture.
| Cooked and split awale |
Pickling the cooked awale:
For 2 cups of cooked awale-
Masala:
1) 4 table spoon of oil.
2) 2 table spoon Mohari dal / mustard dal
3) 2 tea spoon Methi dane/ fenugreek seeds
4) 1 tea spoon Asafoetida हींग
5) 1/2 tea spoon turmeric
6) 3 tea spoon red chili powder
7) Salt to taste
Method:
1) Heat 1 table spoon oil in a thick bottom pan and add
Methi dane/ fenugreek seeds, fry until brown and then crush them to make a powder. Keep aside.
2) Now add the remaining oil to the pan and once hot, add Mohari dal / mustard dal, let it turn light brown.
3) Add Asafoetida हींग and add turmeric and lastly red chili powder.
4) Let the above seasoning / phodani cool.
5) Add salt to the cooked awale and mix it well. The add the cooled seasoning/ phodani and the Methi dane/ fenugreek seeds powder, as shown in the picture.
Mix everything well and keep it in a clean glass jar or bottle. Serve during meals.
5) 1/2 tea spoon turmeric
6) 3 tea spoon red chili powder
7) Salt to taste
Method:
1) Heat 1 table spoon oil in a thick bottom pan and add
Methi dane/ fenugreek seeds, fry until brown and then crush them to make a powder. Keep aside.
2) Now add the remaining oil to the pan and once hot, add Mohari dal / mustard dal, let it turn light brown.
3) Add Asafoetida हींग and add turmeric and lastly red chili powder.
4) Let the above seasoning / phodani cool.
5) Add salt to the cooked awale and mix it well. The add the cooled seasoning/ phodani and the Methi dane/ fenugreek seeds powder, as shown in the picture.
Mix everything well and keep it in a clean glass jar or bottle. Serve during meals.
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| आवळ्या चे लोणचे |
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