PREPARATION

1. Take a pan, add 800 milliliters water, 500 grams gooseberries and mix it well.
2. Bring it to a boil.
3. Boil for 8 - 10 minutes on medium heat.
4. Remove it from heat.
5. In a bowl, add some cold water and then add the boiled gooseberries in it.
6. Rest for 5 minutes.
7. Remove it from water and cut it into pieces.
8. Remove the seed from it.
9. Heat 1 1/2 tablespoons oil in a skillet, add 1/2 teaspoon cumin, 1/2 teaspoon fennel seeds, 1/4 teaspoon carom seeds, 1 teaspoon garlic, 1 teaspoon ginger, 1/4 teaspoon asafoetida and stir for 1 - 2 minutes.
10. Then, add 1 teaspoon green chili, 220 grams onions and fry till translucent or until it turns golden brown in color.
11. Now, add 100 grams tomato and mix it well.
12. Saute for  - 7 minutes on medium heat or until it turns soft and pulpy.
13. Add 1/4 teaspoon turmeric and stir well.
14. Add 1 teaspoon salt, 1 teaspoon coriander powder and mix it well.
15. Then, add 190 grams fenugreek leaves and mix it again.
16. Cover it with lid and cook for about 8 - 10 minutes on medium heat.
17. Open the lid and give it a nice stir.
18. Now, add the boiled gooseberries and mix it well.
19. Add 1/2 teaspoon garam masala and mix it well.
20. Again cover it with lid and cook for about 3 - 5 minutes on medium heat.
21. Open the lid and give it a nice stir.
22. Remove it from heat.
23. Serve hot.