1 tsp tamarind pulp
3 tbsp oil
1 tsp mustard seeds
4 shallots,finely sliced
10 curry leaves
250 g goose berries
4 green chillies,slit lenghtways
1/2 tsp sugar
a pinch of asafoetida
For the masala:
50g grated coconut
2 cloves garlic
1 tsp feenugreek seeds
Place the tamarind in a small bowl and cover with 1 tbsp of boiling water.Break up the tamarind as much
as possible with a spoon,then set aside to steep for 20 minutes.Slieve the mixture to give 1 tbsp of
tamarind liquid and set aside.
Meanwhile,make the masala.In a blender place the cocunut,garlic,chilli powder,turmeric and fenugreek seeds with 225ml/8 fl oz of water. Grind until fine,then set aside.
Heat the oil in a large frying pan.Add the mustrad seeds and ,as they begin to pop,add the shallots and curry leaves and coof for 5 minutes over a medium heat until the shallots are soft.Add the gooseberries and fresh green chillies and cook,stirring occasionally,unitl the berries are soft.
Add the sugar,fenugreek and asafoetida and mix well. when the mixture is thick,add 600ml/2 1fl oz of water,lower the heat and cook for 2 minutes.
Stir the ground masala and tamarind liquid into the gooseberry mixture and season to taste with salt.Increase the heat and bring the mixture to the boil.Simmer for 10 minutes until the sauce thickens.
Cover the pan,lower the heat and cook for a further 5 to 10 minutes or until the gooseberries are throughly cooked.Serve hot.