Published via Ecency

Greetings to all wonderful Hiveans amd members of the #plantpower community. I made a healthy recipe and would be happy to share the same in this platform.

Just a spoon full of this Jam after lunch makes my day. I invite you to join me in this journey of gooseberry or so called Amla (in our country) cooking. Give a try and you will have it often.

INGREDIENTS

GOOSEBERRY- 500 gms
PALM SUGAR - 500 gms
WATER- 1 cup water ( for diluting the hard palm sugar)
CORN FLOUR - 1 tsp
WATER - 2 tbsp (for mixing corn flour)
SALT - 1/4 tsp
SUGAR - 1 & 1/2 tsp
CARDAMOM - 3 to 4
CUMIN SEEDS - 1/2 tsp
DRY GINGER - 1 small piece
VIRGIN COCONUT OIL - 2 to 3 tbsp

PREPARATION METHOD

Wash the gooseberry and keep aside. Now dry it with a paper towel. Steam it for atleast 10 minutes in medium flame in a steamer or cooker, so that the pulp becomes soft and it becomes easy to crush in hand.

Now transfer them to the mixer. Grind them to a smooth paste form.

Meanwhile take another pan and place the Palm Sugar and water and let it melt. Once done, strain and remove the clean palm sugar.

Now pour them immediately into the gooseberry pulp and in a medium flame mix them well until the gravy starts to thicken. Keep stirring continuously to get a smooth and even texture.

Once it starts thickening, mix the Cornflour and water. Pour them to the gravy and add salt.

While the flame is still on, grind the sugar along with cardamom, cumin and dry ginger.

NOTE: This process of adding sugar is optional. This ia done inorder to get the cardamom, cumin and dry ginger to be grinded smoothly. Else you can just grind the three ingrdients without sugar.

Once the gooseberry starts to thicken, keep adding coconut oil gradually and finally you can see this thickened gravy getting softer, leaving the sides of the pan by itself. Thia being the apt time to switch off the flame.
Now your Jam is finally done. Let it cool and then feel the amazing taste.

Gooseberry is an immune building fruit. So if you find it difficult to eat it due to its sourness, you can very well try this dish. It helps in hair growth and glow to your skin.

You can retain this recipe in room temperature for 7 to 8 days. After that, you can place them in the refrigerator.

A table spoon of this is too good after lunch. Just try it and let me know the feedback.

Thankyou, for hearing this recipe patiently. Any suggestions or comments or remarks are welcome.

All photos arr my own captured whilst cooking.