Wash amla and then keep in a bowl, add 1 glass water in the pressure cooker ,keep the bowl inside the cooker and pressure cook for 1 whistle.
Let it cool down then remove the seed from the amla and separate the segments
Add the amla pieces in the mixer and grind to make a coarse or smooth paste.(depend on your preference)
Dry roast methi dana in a pan and then switch off the flame and then add hing in the pan and stir for few seconds.
Grind the roasted methi dana and hing to make a fine powder.
Heat oil in a heavy bottom pan and then add mustard seeds.
When mustard start crackling add the ground methi dana and hing powder.
Add the ground amla mixture in the pan and mix and stir for a minute.
Now add the kashmiri chili powder and saute on medium heat for 3-4 minutes.
Add salt and cook for 2-3 minutes till it start releasing some oil.
Let it cool down completely and then store in a clean dry glass jar.
Stays well for about 2 weeks at room temperature or for a long shelf life keep it refrigerated.
Serving suggestion- goes well with roti or rice both