Nellikaayi or gooseberries : 6
Fenugreek seeds : 1/2 teaspoon
Cumin seeds : 1 teaspoon
Byadagi red chilli : 4 ( increase if you like spicy tokku)
Salt : 1 and 1/2 tablespoon
Water 1 and half cup for boiling
Coconut oil : 1 tablespoon
Mustard Seeds : 1/2 tablespoon
Asafoetida : 1/8 teaspoon
Turmeric powder : 1/8 teaspoon
Boil water and add in gooseberries cover the lid and cook for 5 minutes or until gooseberries cooked 75%.
Switch off the flame and wait till it reaches room temperature. Now open gooseberries and remove the seeds and discard the water.
In a pan dry roast Fenugreek seeds until it turns little reddish or till you get nice aroma.
Dry roast cumin seeds and red chilli for 1 minute in low flame.
Once the roasted spices turns to room temperature add them to mixer jar and make a fine powder.
Then add in salt, cooked gooseberries and grind it until you get crumbs texture without adding any water.
Heat oil in a pan add in mustard seeds, once mustard seeds splutters add in asafoetida, turmeric powder and gooseberry paste and cook for 2-3 minutes in low flame.
Switch off the flame and wait until it turns to room temperature, then transfer it air tight container.