This kadhi/curry is prepared from Avalo, a konkani word for amla or gooseberry.
Recipe source: Utta Uphara by Jaya V. Shenoy
Ingredients
Avalo 7-8
Fresh grated coconut 1 cup
Red chillies 4 -6
Cumin seeds 1/2 tsp
Oil/Ghee
Garlic cloves 12-15 [We love the seasoning with lots garlic].
Salt
Method:
Wash and clean the gooseberry [avalo]. Immerse it in enough water, add salt and boil it. Once cooked enough, cut them along their line and remove the seed. Slice the amla into small pieces. Don't throw the water. [I use the water while grinding the paste and later to adjust the consistency of the kadhi]
Roast the red chilies in few drops of oil. Keep them aside and allow it to cool. Grind grated coconut, roasted red chillies and chopped pieces of amla. Now add dry roasted cumin seeds and give a turn in the mixie to a coarse paste. Transfer the paste to a vessel. Adjust the water to get the required kadhi consistency. [I added less water to keep the consistency thick]. Add salt as per your preference [Remember we have added salt while boiling amlas so check and then proceed to add]. Bring it to boil.
Heat ghee in spatula. Add crushed garlic in it and saute it till golden brown. Add this seasoning to the kadhi. Serve it hot with rice.
Happy cooking!
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