Amatekayi Saasive / Indian Hog Plum Tangy Curry
Amatekayi Saasive / Indian Hog Plum Tangy Curry, a sweet tangy curry recipe, Indian hog plum cooked in coconut-mustard-red chilly paste, and a mustard tempering.
Servings: 8
Ingredients
For Masala Paste :
- 1 cup Fresh Coconut grated
- 1/2 tsp Mustard Seeds
- 5-6 Dry Red Chilly
For Tempering :
- 2 tbsp Oil
- 1 tsp Mustard Seeds
- 1/2 tsp Urad Dal
- 1/4 tsp Asafoetida / Hing
- 1/4 tsp Fenugreek Powder
- 3-4 strings Curry Leaves
- 3-4 Dry Red Chilly broken
Other Ingredients :
- 7-8 Indian Hog Plum / Amatekayi
- 2 tbsp Jaggery
- 1/2 tbsp Salt
- 3 cups Water
Instructions
Masala Paste :
- In a mixing jar add mustard seeds, dry red chilly, grated coconut, water.
- Grind to fine paste.
Curry Preparation :
- In a kadai add water, incisions Indian hog plum, Jaggery, salt, Close the lid and cook for 5 mins on high flame.
- Add masala paste.
- Mix well, cook for 5 mins on medium flame.
Tempering :
- In a ladle, add oil, mustard seeds, as it starts to splutter, add urad dal, methi powder, asafoetida/hing, curry leaves, broken dry red chilly.
- Add this tempering to curry, stir.
- Amatekayi Saasive / Indian Hog Plum Tangy Curry is ready to have.
