My mother loves gooseberries. While Indian gooseberries are different than their Western counterparts, the European gooseberry can be an approximation and substitution in some recipes. This one was very delicious. The gooseberries have a slight sour punch. While somehow I neglected to photograph the little green orbs. And, I feel so sad, because there was such perfection in that little box: pale green pseudo-segmented with ever-so yellow lines. They are sort of like dressed up miniscule grapes.
I had plans, sure, but this summer has been one for missing out on plans. And, so, one evening I was rushing to make dinner and I grabbed the box. I quickly diced up a large potato so that the cubes were equal in length to the diameter of the berries. (Yes, there will be a math lesson later.)
The gooseberry would fill the sour component often filled my tamarind. This would be a fast deal. I sautéed the potatoes slightly and then in a separate pan I sautéed grated coconut, coriander seeds, and 1 dried red chili. Blend this masala with water. Then, add the masala to the we the sautéed potatoes, whole gooseberries, some curry leaves, and simmer. Finish with cilantro. After a nice simmer, it turned out delicious.
This is also my entry into Curry Mela run by Cooking 4 All Seasons.