Best Karwar Style Ambade Udid Methi Recipe - Hog Plum Curry Recipe

To begin making the Karwar Style Ambade Udid Methi preparation guide (Hog Plum Curry), firstly, scrape away the outer layer of the sharp gourd, wash it from inside and cut it into thin rings. Apply a bit of seasoning to it (I used 1/4 teaspoon), toss well to coat and keep aside for about an hour to do away with the bitterness of sharp gourd.

After an hour, wash the diced sharp gourd thoroughly and keep aside to sieve. Use a little fat and toast the sharp gourd rings on low fiery up in a kadai till crisp. strip and wash the Ambade meanwhile when the sharp gourd is roasting on low fiery up. fiery up a little fat in a kadai (a few drops each time) and lightly toast the coriander seeds, urad dal, methi seeds, rice grains, peppercorns, asafoetida piece and parched red chillies separately on low fiery up.As soon as each ingredient changes its colour, remove from flame and keep aside to cool.Once cooled, grind all these components in a mixer grinder along with the grated coconut, using required moisture to form a seamless paste. mix in to this paste to a cup of moisture and incorporate well to form a semi-thick broth and empty in the kadai.Now, mix in turmeric ground mix, ambade/hog plum/amtekai, jaggery, roasted sharp gourd rings, seasoning to palate and keep on a high fiery up stirring occasionally till it reaches boiling point. Once it starts boiling, lower the fiery up and bubble gently for about 8-10 mins or till the ambade are cooked and soft. If you feel that the broth has thickened too much by now, just mix in some moisture to bring back a medium consistency which is desirable.Check for seasoning and adjust seasoning and jaggery if required. In a tadka wok, fiery up a bit of fat for tempering and when the fat is fiery, mix in mustard seeds and asafoetida. empty this over the prepared udid methi.present Karwar Style Ambade Udid Methi preparation guide (Hog Plum Curry) along with Steamed Rice and Sol Kadhi for a South Indian meal.