Amla or Indian Gooseberry is rich in Vitamin C. It is a digestive as well. Indians make a variety of preparations from juice, pickles to Murabbas, Mukhwas, Chutney or saaru. It is also brined for use at a later date. A saaru is a liquid preparation served over rice. Posting the fragrant garlic seasoned saaru. It can be served as an appetizer as well.
10 pieces of sliced brined Gooseberry
1 litre water
10 cloves of garlic crushed coarsely
2 Byadgi chillies broken into bits
2 tbsps ghee/clarified butter
Salt only if required
Tip the sliced brined Gooseberry into a pan. Add the water and bring it to a boil. Lower heat and simmer for a couple of minutes. Heat the Ghee in a pan. Add the crushed garlic and roast till they turn a golden brown. Add the dry chilly bits and toss. Drop in the seasoning into the boiling saaru. Simmer for a couple of minutes. Switch off and keep aside for fifteen minutes for the flavours to infuse. Serve over rice or enjoy it as an appetizer.
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