Take Amla in a pot and cover them with water. Cook them for 15 mins till they are cooked. Drain them and separate them from seeds. Take them in a blender and make into a puree.
Heat oil in a kadai. Add in mustard, fenugreek seeds, asafoetida and let them sizzle.
Add in chilli powder and mix well with the oil.
Add in pureed Amla and toss well with the oil.
Now add in salt, jaggery and mix well.
Keep this cooking till oil separates from the mixture. It will take around 20 to 30 mins