Pressure cook Amla for 2 whistles without adding water. Pressure cook without adding water means .. add water in the cooker , take amla in another vessel and keep inside cooker and pressure cook . Basically , the vessel in which you have placed amla , will not have water.
Cool, cooked amla. Once they are cool, you can just press the amla along the wedges ( lines ) and de seed it. It's very easy to deseed it this way. Keep the pulp aside and discard the seeds.
Grind amla in a mixer without adding water. You can make smooth or coarse, your wish. I have made coarse as i like little chunks in thokku .
For the masala: saute methi and mustard in few drops of oil . Let they get crisp and aromatic. Once cool, transfer to a small mixer jar, pulse and keep aside.
In a kadai , heat oil , splutter mustard . Add curry leaves, haldi and a big dash of hing . Don't skip hing and sesame oil .. they enhance taste.
Later, add red chilli powder and salt . Give a quick mix. Add more salt for better shelf life.
Add ground amla and mix nicely.
Fry for 4-5mins .
Add powdered methi and mustard mix. Keep stiring the thokku in between so that it doesn't get burnt . Taste test. If you need add chilli powder / salt .
After the moisture has content has evaporated and oil starts leaving the sides ,switch off the stove . This may take around 10-12 mins on medium flame.
That's it our spicy Amla thokku is ready to enjoy. Store in air tight jar once its cooled to room temperature. Stays good for about 15-20 days without fridge and if refrigerated remains good for months . Tastes awesome with idli , dosa, chapathi , plain rice, curd rice etc.
If you feel gooseberry is too tart, you can add a small piece of jaggery to balance it.
Add more salt , spice and oil for longer shelf life . Salt and spice level will get balanced in next 2-3 days .
fry nicely so that water is evaporated . This will increase the shelf life.
Use a clean dry spoon always and store in air tight container. Stays fresh and good for a long time.