Usirikaya Avakaya/Amla Pickle/Indian Goose Berry Pickle

Pickles are one of the most famous and interesting part of Indian cuisine. I love them very much. They come in handy when we have less time cook and also when guests pour in. While having them only taste matters not calories. This is the right season to have fresh and different varieties of pickles with vegetables. We can have Tomato avakaya, Dosavakaya and also Usirikaya avakaya. We get plenty of them now in this season. They can be stored for year long or for just two to three months. Or until Mango pickle come into vogue. Making this is very easy. 

Ingredients:

Usirikaya/Amla/Indian Goose Berry - 250 grms 
Garlic - 150 grms
Salt - to taste
Red Chilli Powder - 100 grms
Fenugreek Powder - 50 grms
Oil - 250 ltrs
*The measurements given are only approximately. They may vary according to the size of the berries and also to the taste. 

Procedure:

Wash usirikayalu/Indian goose berry in water. Wipe them with a dry cloth. Allow them to completely dry. 
Heat oil in a wok, drop usirikayalu in it. While stirring in regular intervals cook them them till they turn into brown color. Keep them aside. Do not leave them in the oil. Take them from the oil and keep them in a plate.
Let the oil cools down completely.
Grind garlic and salt together to a fine paste. Add red chilli powder and fenugreek powder to it. 
Mix it in the above oil. Now add fried amla/usirikayalu/Indian goose berry to it. 
Mix it well. Store Usirikaya Avakaya/Amal Pickle/Indian Goose Berry Pickle in a dry and air tight container. Serve it with hot piping rice.