Gooseberry Pickle

Gooseberry - 10 Nos
Turmeric Powder - 1/4 teaspoon
Chilli Powder - 2 to 3 teaspoons
Asafotida Powder - 1/4 teaspoon
To fry and grind:
Fenugreek seeds - 1 teaspoon
Mustard - 1 teaspoon
For seasoning:
Gingelly Oil - 4 to 5 tablespoons
Mustard - 1 teaspoon
Salt - 1 teaspoon or as per taste
Lemon juice - 1 tablespoon

Method:
Pour 3 to 4 cups of water in a vessel and bring to boil. Add the whole gooseberries along with little salt and turmeric powder. Allow to cook for five minutes. Then switch off the stove and close the vessel with lid. Let it stand for few more minutes.
Then remove the gooseberries from the water. Take the gooseberry and gently press it on the top. The seed will come out and pods get separated. This is an easy method. If you cannot do this, then just remove the seed using knife and separate the gooseberry pods. Put it in a mixie and grind it to a paste.
In a dry kadai put fenugreek seeds and fry till it become light brown. Remove. Sale kadai put mustard separately and fry till pops up. Remove. Put both the fried fenugreek and mustard in a mixie and grind it to a powder. Or using a morter and pestle pound it.
In a kadai put the oil and when it is hot add mustard. When it pops up add asafoetida powder and then gooseberry paste and fry for few seconds. Then add red chilli powder, turmeric powder and salt. Stir continuously till it blends well and become thick. Add fenugreek and mustard powder and stir well. Finally add the lemon juice and switch off the stove. Mix it well and store it in a clean jar.