As soon as the pink chill begins in India, seasonal fruits and vegetables start coming into the market, there are many fruits in the winter season, but eating gooseberry this season means keeping yourself healthy and beautiful. Gooseberry is a good source of vitamin C, a gooseberry contains a vitamin C equal to 3 oranges. Also eating gooseberry increases immunity rapidly. Whether you eat murabba or sauce gooseberry, you must use it in your diet. Presents gooseberry sauce You can eat it with roti, paratha, bread, rice, puri, if you let it stay inside the fridge, it will not be decay for 3 months and if you keep it out, it will be preserved for 1 month, gooseberry - 250 g Jaggery - 250 g Salt - 2 tsp Black salt - 1 tsp Cardamom powder - 1/2 tsp Red chilli powder - 1/4 tsp Garam Masala - 1 tsp
Method - First wash the gooseberry and add 2 glasses of water to the cooker, then add a teaspoon of salt and take 2 whistles, just as you boil potatoes. When the gooseberry is boiled, put them in cold water and press the gooseberry a little and remove the seeds, now make a paste of gooseberry in the mixer.
Put the ground gooseberry in a pan, turn on the gas, add jaggery, salt, black salt, cardamom powder, red chilli powder and garam masala and let the mixture cook on a low flame for 10 minutes. Keep running it in the middle and cook until well thickened.
When jaggery and gooseberry become an essence and the sauce smells beautiful, understand that the sauce is ready. One thing to keep in mind is that sauce should not be like water, it should become a plate, understand that honey should also be a car. Cool this sauce and fill it in a glass jar. Delicious gooseberry is ready to make the sweet sauce.
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Consume this immediately after waking up in the morning
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