Wash amla and let it dry on a paper towel. Slice into small pieces.

Heat oil in a pan or a kadai.

Saute the chillies for 2 mins.

Take out the chillies and keep them aside.

Splutter cumin seeds and mustard seeds.

Add amla and saute for 2 mins.

Add little water and mix well.

Cover and cook on a medium-low flame, for about 5 mins, stirring occasiionally.

When the amla starts to become tender, add the green chillies and sprinkle salt all over it.

:- Do not mix or stir.

Cover it with lid with some water.

Reduce the flame to sim and cook for about 10 mins.

When the amla becomes tender and soft, turn off the heat and add the lemon juice, powdered sesame seeds and stir.

:- Serve with hot rice and ghee.

:- Check the consistency and if needed, add more sesame powder. :- If the ingredients are added correctly, it will last for a week. :- For more spiciness, add more chillies.