Lunch
Traditional Amtekai Gojju Recipe - Indian Hog Plum Curry Recipe
If you enjoy Traditional Amtekai Gojju Recipe - Indian Hog Plum Curry Recipe cuisine, this Lunch recipe is worth trying at home....
⏱️
20 Min Prep
🔥
30 Min Cook
🍽️
4 Servings
🥗
Vegetarian
Ingredients
- 4 to 5 Hog Plum (Amtekai)
- 1/4 cup Jaggery
- 1/2 teaspoon Turmeric powder (Haldi)
- Salt - to taste
- 1 cup Fresh coconut - grated
- 2 teaspoons White Urad Dal (Split)
- 1 teaspoon Chana dal (Bengal Gram Dal)
- 1/4 teaspoon Methi Seeds (Fenugreek Seeds)
- 1/2 teaspoon Cumin seeds (Jeera)
- 2 teaspoons Sesame seeds (Til seeds)
- 4 to 5 Dry Red Chillies
- 1/4 teaspoon Asafoetida (hing)
- 1 sprig Curry leaves
- 3 tablespoons Coconut Oil
- 1 teaspoon Mustard seeds
- 1/4 teaspoon Asafoetida (hing)
- 1 sprig Curry leaves
Instructions
1
To begin making the Amtekai Gojju preparation guide (Indian Hog Plum Curry), first get all the components prepped and ready.Wash and lightly scrape the skin of the amtekai.
2
Cut amtekai to pieces and don't discard the seed.Place amtekai (hog plum) along with seed in a saucepan with a cup of liquid and jaggery and bring it to a brisk heat to boiling point.
3
Once it comes to a heat to boiling point, turn the mildly hot to low and bubble gently until the amtekai (hog plum) is soft.
4
The pit (Seed) will be hard & is not edible but after crafting, it absorbs in all the flavors and spices.
5
It 's a marvelous treat to suck its extract. Meanwhile in a small skillet introduce few drops of cooking oil.
6
introduce all the components mentioned under masala except coconut and sesame.
7
toast them in medium low flame till red chillies becomes crisp and dal turns golden color.
8
introduce coconut to that and just saute for about minute.
9
Once done, transfer all the components to a mixer jar.Next,dehydrated toast sesame seeds in the same skillet till it turns golden.
10
introduce the sesame seeds to the mixer jar containing other roasted masala components.
11
Once it's little cooled, introduce little liquid and make a very creamy paste.introduce gojju masala ground paste & table salt to cooked amtekai (hog plum) and incorporate well.
12
prepare this in a medium flame till the amtekai gojju starts boiling.Turn the mildly hot to low and introduce a tablespoon of raw coconut cooking oil and allow it to heat to boiling point for another 8-10 mins.
13
swirl around in between and allow the amtekai gojju to thicken.
14
Check the table salt and spices and adjust to suit your salty profile and turn off the mildly hot.Transfer the gojju to a serving container.The final step is to make the seasoning.
15
mildly hot cooking oil in a small skillet over medium mildly hot; introduce the mustard and allow it to crackle.
16
introduce the curry leaves and asafoetida and swirl around for a few seconds and introduce this seasoning to the Amtekai Gojju.dish up the Amtekai Gojju along with steamed rice topped with ghee for a mouth-watering lunch or a weeknight dinner or even for breakfast along with idlis or dosas.
Recipe Information
Cuisine
Indian
Indian
Course
Lunch
Lunch
Diet
Vegetarian
Vegetarian
Total Time
50 mins
50 mins
Recipe Time chart
Preparation Time
20 minsCooking Time
30 minsTotal Time
50 minsMaster Chef
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