Saturday, 21 October 2017

Hog Plum/Ambadache Sasaon


12 Hog Plums/Ambade
1/2 Teaspoon Mustard
2 pinches of asafoetida/Hing
1/4 Teaspoon of Methi seeds
12 Dry red chillies (Kashmiri) ( for every one Hog Plum one red chilly)
One small marble size Tamarind ball
4 tablespoons grated coconut
1/2 teaspoon udid dal
Salt to taste
1 tablespoon jaggary


Peel the hog plums apply salt and keep aside. Grind the coconut, tamarind and red chillies to a coarse paste. Heat oil to a pan, temper the mustard, hing, methi and udid daal (You can also smash it a bit in the mortar pestle before you temper it) Once the Udid dal and Methi have turned slightly reddish brown and splutter add the hog plums and jaggary and little water.

Let it cook for around 10 mins then add the ground paste and adjust salt to taste. Let it cook for another 5 mins. Serve with white rice or chappati

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