Amtekai Gojju Recipe - Indian Hog Plum Curry

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