Grease idli plate and steam cook gooseberry for 10-15 minutes till they crack open
Transfer them to a colander and let the water drain completely
After the gooseberry is cool enough to handle remove the brown part and deseed the gooseberry, chop them randomly
Heat 2 tablespoon oil and when oil is hot add mustard seeds and let them splutter
Add chopped gooseberry and saute for 2 minutes
Turn down the flame to low
Add turmeric powder, chilli powder, salt, 1 tablespoon oil, and give a good mix
Furthermore add asafoetida, mustard seed powder, fenugreek powder, jaggery, asafoetida and give a good mix
Based on the sourness of the gooseberry add more chili powder (1 added 1 tbsp), 1 tablespoon oil, give a good mix, simmer for 30 seconds and turn off the stove