In a sauce pan, add the washed amla and sufficient water to cover it. Bring this to a boil. As soon as it boils, switch off the flame and drain the water. Reserve 1/2 cup of reserved water in which the amla were boiling. We will use this later
After the amla piece have cooled down to be handles, segment these and discard the seed. Look at the video to see how to do this. This is fairly easy once the amlas have been steamed
In a bowl, mix the amlas with the chilli powder and salt. set aside
In a thick bottom deep frying pan or kadhai (large enough to handle the amla and oil), add 1 cup of gingelly oil. When this warms up add the mustard seeds and the dried red chillis. As the mustard seeds splutter, reduce the flame to medium and add the curry leaves and garlic cloves. Careful as the leaves will release moisture and it may splutter. Keep your distance here
Let the garlic cloves fry for a minute or so taking care it does not get burnt. At this point, you can either reduce the flame to the lowest setting or switch off the burner completely. **Do not forget to do this or the spices will get burnt and the pickle will have a bitter taste.Add the amlas mixed with the red chilli powder and salt to the pan and mix thoroughly. Add the 1/2 tsp of hing(asafoetida) and ulluva podi (fenugreek/methi powder) and stir to mix
Switch on the flame or increase to a medium flame and then add the reserved 1/2 cup of cooking liquid from the amlas ( set aside when we cooked the amlas)
let the whole mix simmer for a couple of minutes, giving it a nice stir.
Let it cool down completely before storing this in a dry cool air tight container.