Rinse gooseberry well and dry it. Dry fry mustard 1 and 1/2 tbsb, corriander seeds, fenugreek, chilli and grind to powder. In a tava add sesame oil and heat it. Add curry leaves followed by mustard seeds and asafoetida. Now add gooseberry, saute it adding salt and turmeric powder. Now add the powder, mix well and cook in low flame till the oil separates with instant stirring.
Store the pickle in a closed container and refrigerate it for prolonged use.
“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin