Burmese Gooseberry Salad

ဇိီးဖြူသီးသုပ်

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I used to have Gooseberry-infused water when I was pregnant with Serah, my daughter, as I was not able to take plain water.

The sight of plain water made my hormones upside down. So I consumed gooseberry-infused water throughout my pregnancy; my dad made this for me when he realized I couldn’t drink plain water.

I used to have raw gooseberries when I was a child as I liked the bitter-sour taste from the first bite and the sweet taste it generates with a quick sip of water. My mom used to make gooseberry pickles which is a perfect side dish for rice.

Gooseberries are known for their Antioxidant effects and promote heart health by reducing heart diseases.

I was not a great fan up until recently my Burmese friend (Myanmar, formerly known as Burma) introduced the gooseberry salad, which is also a great side dish to have with rice.

This salad is easy to make with an effortless blend of chili padi together with boiled gooseberry; it’s an explosion of taste in your mouth.

Ingredients to make Burmese Gooseberry Salad

6 Indian Gooseberry

4–5 chili padi, chopped

1 small red onion, Sliced

A handful of coriander…