In winter, we usually get fresh gooseberries. The local ones we get are quite small, but I usually buy the big-ping pong ball sized ones from Bangalore.
Gooseberries are full of vitamin C, minerals and fiber. They increase the resistance power of the body. They are extensively used in Ayurvedic medicines. Earlier, I was preparing gooseberry pickle (Avale Hindi) whenever I got them. The other day I got the recipe of this gooseberry tambli in a Kannada weekly.I prepared the same and we liked it.
Also check out dried gooseberry tambli(kadi).
2-3 gooseberries (big sized)
1 cup fresh/frozen coconut
2-3 green chillies
2 tea spn cumin seeds
1 cup buttermilk
Fry 1 tea spn cumin seeds and green chillies in ghee. Add coconut and gooseberry pieces (after removing seeds ) and grind them to a smooth paste. Add salt and dilute with required quantity of buttermilk.
Heat little ghee and add cumin seeds. Pour this seasoning over the tambli.
This is a cold recipe, so tambli is not cooked.
Serve with rice.
Serves : 2-3
Preparation time : 20mins