In a small pressure cooker, place 1/2 cup water with pinch of turmeric powder and 1/2 tsp salt. Add the whole gooseberries (amla) to this. Pressure cook for two whistles, switch off flame and allow to cool. If you don't have pressure cooker, you can boil this until cooked, will take around 10 minutes+.

Once the cooker is cool enough to handle, drain out gooseberries. Using a grater (coarse one is better), grate the cooked gooseberries, discarding the seed and pith in the center.

In a bowl, whisk the yogurt with 1/2 tsp salt and 1 tsp sugar.

In a tadka ladle or a small pan, heat 2 tsp oil. Splutter the cumin seeds, add the asafoetida, green chilli and the red chili powder. Turn off heat immediately so red chilly powder does not burn.

Transfer it to the yogurt and whisk until combined.

Garnish with coriander or green chillies (optional).

Serve with pulao or with roti and subzi.