Lingkan Reang
Wash and dry gooseberries, then cook tamarind pulp to a thick consistency and let it cool.
Roast and grind fenugreek and mustard seeds into a fine powder.
Fry gooseberries in sesame oil until golden, crack them slightly, and set aside.
In the same oil, fry garlic and temper with mustard seeds, red chillies, curry leaves, and asafoetida, let it cool.
Mix tamarind pulp, chilli powder, salt, and ground spices, then combine with the tempered oil and fried gooseberries.
Store in a sterilized jar, let it rest for 2 days, and enjoy the flavorful gooseberry pickle.