Make several deep lengthwise cut marks on each amla.

Add 1 tbsp of oil to a frying pan, heat and add the amlas. Fry slightly and remove from pan. Cook the tamarind pulp in the remaining oil for two to three minutes and allow to cool.

Cut each amla into long pieces along the cut marks. Remove the seeds.

To the amla pieces add red chilly powder, fenugreek powder, turmeric powder and roughly pounded garlic bulbs. Add salt and mustard seed powder. Mix well.

Now add the tamarind pulp and mix. 6)Add 1 tbsp of oil to a pan and heat. Stir in asafoetida powder and then add the mustard seeds and splutter. Add the red chillies and fry further.

Add this to the amala mix. Also add the remaining oil and mix well.

Store in a dry and clean jar/glass bottle.