2.Kashmiri chilly Powder-1&1/2tbsp
Fenugreek powder(uluva podi)-1/8tsp
3.Gingelly oil (ellenna/nallenna)-3tbsp
- Heat 3tbsp oil in a pan and shallow fry gooseberry(whole/sliced) and garlic.remove from oil and keep it aside.
- In the same oil splutter mustard seeds and curry leaves.Add chilly powder and fry on low flame for a minute.
- Add salt and nellikka(gooseberry) and garlic.Saute for 2-3 minutes.Add asafoetida powder,fenugreek powder and vinegar.Mix well and switch off flame.Allow it to cool.