Zucchini Paratha With Instant Amla Achaar

PREPARATION

1. Take 400 grams zucchini, wash and peel the skin properly.
2. Grate the zucchini with the help of a food grater.
3. Place it on a cloth and squeeze it tightly.
4. Transfer this into a mixing bowl, add 300 grams wheat flour, 1/4 teaspoon carom seeds, 1/2 teaspoon cumin, 1 teaspoon salt, 1/2 teaspoon red chili, 1 teaspoon dry mango powder, 1/2 teaspoon garam masala, 1/4 teaspoon turmeric, 1 tablespoon green chili, 1 tablespoon ginger and mix it well.
5. Add 80 milliliters water and knead it into a smooth soft dough.
6. Rest the dough for 10 - 15 minutes.
7. Take a ball from dough and dust it with flour.
8. Flatten it with the help of a rolling pin.
9. Place it on a hot tawa and cook on moderate heat for three minutes. Turn it and brush it with ghee
10. Shallow fry over low heat.
11. Turn it and again brush the other side too. Cook on low heat till golden brown.
12. Remove it from heat and keep aside.
13. Take a gooseberry and make holes in it with the help of a fork.
14. Take a heavy skillet, add 1.3 litres water, 1 teaspoon salt, 400 grams gooseberry and mix it well.
15. Bring it to a boil.
16. Boil for 8 - 10 minutes on medium heat.
17. Remove it from heat.
18. Take a pan, add 1 tablespoon mustard seeds, 1 tablespoon fenugreek seeds, 2 teaspoons fennel seeds and dry roast for 3 - 5 minutes on medium heat.
19. Remove it from heat and transfer this into a blender
20. Blend it into a fine powder.
21. Heat 45 milliliters oil in a pan, add 1/8 teaspoon asafoetida, 1 teaspoon mustard seeds and stir well.
22. Then, add 1 teaspoon salt, 2 teaspoons red chili, 1 teaspoon turmeric, blended masala and mix it will.
23. Now, add the boiled gooseberry and mix it well.
24. Cook for 5 - 7 minutes on medium heat.
25. Remove it from heat.
26. Serve with prepared paratha.