The taste of Indian Amla is sour, bitter and astringent, and it is quite fibrous.  According to Ayurveda, amla fruit is sour (amla) and astringent (kashaya) in taste (rasa), with sweet (madhura), bitter (tikta) and pungent (katu) secondary tastes (anurasas). Its qualities (gunas) are light (laghu) and dry (ruksha), the postdigestive effect (vipaka) is sweet (madhura) and its energy (virya) is cooling (shita). ^{Source Wikipedia}

These fruits are reputed to contain high amounts of ascorbic acid (vitamin C). 

Ingredients

• 6 Gooseberries
• 1 Tomato
• 2 tsp. Peppercorns
• 1 tsp. Cumin seeds
• 1 pc. Ginger
• 4 to 5 flakes garlic (optional)
• 1 green chilli (optional)
• 1 sprig curry leaves
• 2 red chillies
• ½ tsp. mustard seeds
• 2 tbsp. coconut oil
• ¼ tsp. turmeric powder
• 1 tsp. salt or to taste
• 2 tbsp. coriander leaves

Wash and deseed the amlas.  Wash the tomato, chop and keep aside. Grind the peppercorns and cumin to a powder. Remove and set aside.  To the same jar add the amlas, garlic, ginger, green chilli and grind to a paste adding some water.

Take oil in a vessel and add the ustard seeds, when they splutter add the curry leaves and red chilies, saute for a few seconds, then add the pepper and cumin powder and the chopped tomatoes and add ¼ cup water to cook the tomatoes and to avoid spice powders from burning.  When the tomatoes are soft add the amla paste, sufficient water 1 to 2 cups as per desired consistency, salt, turmeric powder and bring to a boil.  Reduce flame and cook 10 minutes.  Garnish with chopped coriander leaves.  Serve hot as soup or with plain steamed rice.  An excellent winter preparation due to its high vitamin C content.