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Heat 3-5 tsp of oil and add 1 tsp mustard seeds. When it pops, add 1/2 tsp fenugreek seeds, 1 tsp asafoetida.
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Add 1/2 kg gooseberries (larger the tastier), and fry evenly for about 5 min.Then add 4tsp salt, 4 tsp red chillie powder, a cup of water and close the pan with a lid Stir once in a while until the gooseberries become soft and fully cooked.Store in refrigerator. Stir the pickle once every day.
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