Gooseberries are very healthy and have a number of health benefits. My mom pickles them to preserve them throughout the year. These pickled gooseberries are then used to make yummy chutneys, tamblis, curries and saru (watery gravy).
The gooseberry saar makes a great lunch! It is simple and very easy to make. And it takes only about 10 minutes of yours. The garlic seasoning to this gooseberry saru adds a great flavour and taste.
This delicious saru is my mom's recipe. The fresh coriander added to this gooseberry saru is optional, but it adds a distinct taste and flavour to the saar which otherwise tastes a little bitter. This gooseberry gravy is called avale toy/saru in Konkani. Avalo in Konkani means gooseberries, toy means watery gravy.
3-4 pickled gooseberries
2 tablespoons of chopped fresh coriander
6-7 garlic cloves
2 tablespoons of oil
2-3 green chillies
Salt to taste
Preparation Time: 10 minutes
1. Take 2 cups of water in a cooking vessel, add a handful of rock salt and bring the water to boil.
2. Once it comes to boil and the salt has dissolved, simmer for 1-2 minutes.
3. Add washed, cleaned gooseberries and close the vessel tight with a lid. Put off flame.
4. Allow the gooseberries in brine to cool completely.
5. Once they have come to room temperature, transfer them entirely into a air tight container and keep them aside. (both the brine and the gooseberries)
6. The gooseberries will be ready to use in fifteen days during which the gooseberries would have taken up salt.
7. The pickled gooseberries remain good for 4 months, provided they have not come in contact with any moisture.
Preparing saru with pickled gooseberries:
1. Pickled gooseberries turn soft with time and you can cut them into pieces with your hand. Deseed 3-4 gooseberries, cut them into pieces using your hand if they are soft or use a knife.
2. Then grind them with fresh coriander, green chilli into a smooth paste using half a cup of water.
3. Transfer the ground paste into a cooking vessel. Add water to bring it's consistency to that of a gravy.
4. Check and adjust salt.
5. Bring it to boil and simmer for few minutes until the rawness goes off.
6. Remove off heat and season it with garlic.
7. Tempering: Heat oil in a tadka pan, add slightly smashed garlic and fry them until they start to brown. Add this tempering to the saru and mix well.
Smashing garlic helps draw out it's flavour into hot oil.
8. Serve hot gooseberry saru with a bowl of hot steaming rice and enjoy!
For more Konkani cuisine curry recipes look here.
Tags: Gooseberry, amla, gravy, lunch, dinner, nellikayi, avalo, saru, saar, Konkani recipe, Konkani dish, Konkani cuisine, Udupi cuisine, Mangalore food, Konkani food, amla rasam, avale saru