Amla ki Khatti Meethi Launji (Nostalgic)

Soak Amla in water for 2 hours, sun dry for 1 hour, then steam until tender and they split a little. Remove the seeds and cut into slices.

Heat mustard oil in a pan. Add asafoetida, cumin seeds, fenugreek seeds, fennel seeds, mustard seeds, black cardamom, and cinnamon stick.

Add the steamed Amla to the pan.

Add salt, black salt, red chilli powder, degi mirch powder, black pepper powder, and roasted cumin seeds powder.

Add water and crushed jaggery. Cover and cook on medium heat until it reaches a one-string consistency.

Cool and transfer to an airtight container.

Keep in the refrigerator for longer shelf life. You can keep the quantity to be eaten in one week at room temperature and the remaining in the refrigerator.