### TranslatedIngredients: 200 grams Amla (Nellikai/ Gooseberry),Water - as required,1 tablespoon Sunflower Oil,1/2 teaspoon Cumin seeds (Jeera),1/2 teaspoon Fennel seeds (Saunf),1/3 teaspoon Ajwain (Carom seeds),1 Asafoetida (hing) - a pinch,2 Green Chillies - finely chopped,1 inch Ginger - finely chopped,5 cloves Garlic - finely chopped,2 Onions - thinly sliced,2 Tomatoes - finely chopped,Salt - to taste,1/2 teaspoon Turmeric powder (Haldi),100 grams Methi Leaves (Fenugreek Leaves) - washed and finely chopped,1 teaspoon Garam masala powder,1 teaspoon Coriander Powder (Dhania),1 teaspoon Cumin powder (Jeera),1 sprig Coriander (Dhania) Leaves - finely chopped ### PrepTimeInMins: 15 ### CookTimeInMins: 30 ### TotalTimeInMins: 45 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: Side Dish ### Diet: Diabetic Friendly ### TranslatedInstructions: To begin making the Amla Methi Sukhi Sabzi Recipe, we need to first boil the amla. In a saucepan, add water and bring to a rolling boil. To the boiling water add the whole, washed and cleaned amla. After about 4-5 minutes, turn off the heat. Drain the excess water and transfer the amla into a bowl and allow it to cool.Once cooled, remove the seeds from the amla, by making a slit on one of the sides and you will see the quarters fall apart. Using a knife, cut the amla into quarters and set aside. Heat a kadai with oil on medium flame, add the oil . Once the oil is hot, add in the cumin seeds, fennel seeds and ajwain seed.When they begin to sizzle, add in the green chillies, ginger and garlic and saute for a few seconds. At this stage, add in the onions, and saute until they turn transparent, this will take about 3-4 minutes on medium -high heat. Once the onions have softened and cooked through, add the tomatoes and sprinkle a few drops of water, cover and cook. Add salt and turmeric powder and continue to cook the mixture until it turns mushy. This will take about 5 minutes. Once the onion - tomato mixture has come together, push it aside in the pan, and add the methi leaves into the pan. Mix gently allowing it to cook through as the leaves will wilt down. As the methi leaves wilt down mix it along with the onion tomato base, and add in the dry spice powders - garam masala, cumin powder and coriander powder. Add in the cooked wedges of amla, add about 2 tablespoons of water, mix and cover. Let the Amla Methi Sukhi Sabzi simmer on low flame for 2-3 minutes and turn off the heat. Check the salt and adjust to taste accordingly.Transfer the Amla Methi Sukhi Sabzi to a serving dish and serve hot.  Serve Amla Methi Sukhi Sabzi Recipe along with Horsegram Dal Recipe - Kulith/Kollu Dal, Ragi Tawa Paratha - Healthy Vitamin Rich & Diabetic Friendly Paratha, Khamang Kakdi Recipe - Maharashtrian Cucumber Salad  and Mooli Raita Recipe (Spiced Yogurt Salad with Radish) for a wholesome diabetic friendly meal.                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                            