1garlic clovelarge, minced (optional, but recommended)
How to make the recipe
Wash and dry amla well. Wipe them with a clean tissue or cloth. Make few incisions with knife randomly. You can also chop them and use.
Powder 2 tsps mustard and generous pinch of methi seeds in a small blender jar. It has to be a fine powder.
Fry amla in oil until partially cooked. They turn light golden in color when they are done.
Add garlic and switch off. Allow to cool down a bit.
When still hot, add other ingredients except lemon juice.
Once cooled squeeze lemon juice.
Mix well and taste it. Add more salt if needed. Store in a glass jar. Rest for at least 2 to 3 days before using. Mix well with a dry spoon. Check salt and sourness. If needed add more salt and lemon juice.