Ambade (Hog Plums) Green Curry

Ingredients

12 Ambade (Hog Plums)
1/2 Cup Grated Coconut
3 Green Chilies, Deseeded and Slit
1/2 Tbsp Cumin Seeds
3 - 4 Tbsp Crushed Jaggery or Honey
4 - 5 Tbsp Oil
1/2 Tbsp Mustard Seeds
1/2 Tbsp Turmeric Powder
1 Strand Curry Leaves
1 Tbsp Salt
1 - 2 Cups of Water(as per requirement)

Servings / Time

5 Servings / 50 minutes

Preparation

1. Peel the skin of the Hog Plums then apply salt and crushed jaggery or honey to the hog plums and allow to marinate for half an hour.

2. While the hog plums are getting marinated, we prepare the paste for the curry. For the paste, add grated coconut along with slit green chilies and turmeric powder to a blender. Add some water around 1/4 to 1/2 cup, and grind to form a thick paste.

3. Heat coconut oil in a vessel, once the oil is hot add the curry leaves, cumin seeds and mustard seeds, once the cumin seeds and mustard seeds begin to crackle add the marinated hog plums. Stir fry for a few minutes.

4. Finally add the curry paste and cook for a few minutes.

5. Add some more water around 1/2 a cup or more so that the hog plums cook and become tender. Close the lid of the vessel and cook on a medium flame.

6. Check if the hog plums are tender by poking a fork. The sourness of these hog plums get mixed with the flavour of the spicy and sweet gravy giving an unique taste altogether when cooked.

7. Once ready serve hot with rice or rotis.

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