Ingredients
0
Instructions
Cooking Steps
Step 1: To begin making the Amtekai Gojju Recipe (Indian Hog Plum Curry), first get all the ingredients prepped and ready
Step 2: Wash and lightly scrape the skin of the amtekai
Step 3: Cut amtekai to pieces and don't discard the seed
Step 4: Place amtekai (hog plum) along with seed in a saucepan with a cup of water and jaggery and bring it to a brisk boil
Step 5: Once it comes to a boil, turn the heat to low and simmer until the amtekai (hog plum) is soft
Step 6: The pit (Seed) will be hard & is not edible but after cooking, it absorbs in all the flavors and spices
Step 7: It 's a wonderful treat to suck its juice
Step 8: Meanwhile in a small pan add few drops of oil
Step 9: Add all the ingredients mentioned under masala except coconut and sesame
Step 10: Roast them in medium low flame till red chillies becomes crisp and dal turns golden color
Step 11: Add coconut to that and just saute for about minute
Step 12: Once done, transfer all the ingredients to a mixer jar
Step 13: Next,dry roast sesame seeds in the same pan till it turns golden
Step 14: Add the sesame seeds to the mixer jar containing other roasted masala ingredients
Step 15: Once it's little cooled, add little water and make a very smooth paste
Step 16: Add gojju masala ground paste & salt to cooked amtekai (hog plum) and mix well
Step 17: Cook this in a medium flame till the amtekai gojju starts boiling
Step 18: Turn the heat to low and add a tablespoon of raw coconut oil and allow it to boil for another 8-10 mins
Step 19: Stir in between and allow the amtekai gojju to thicken
Step 20: Check the salt and spices and adjust to suit your taste and turn off the heat
Step 21: Transfer the gojju to a serving bowl
Step 22: The final step is to make the seasoning
Step 23: Heat oil in a small pan over medium heat; add the mustard and allow it to crackle
Step 24: Add the curry leaves and asafoetida and stir for a few seconds and add this seasoning to the Amtekai Gojju
Step 25: Serve the Amtekai Gojju along with steamed rice topped with ghee for a delicious lunch or a weeknight dinner or even for breakfast along with idlis or dosas