Goan Bimbla Uddamethi Recipe
A unique and flavorful dish hailing from the Konkan region of India, the Goan Bimbla Uddamethi offers a delightful tangy and sweet experience that pairs perfectly with steamed rice and mixed vegetables. This dish features the exotic bimbla (bilimbi), a sour fruit known for its tartness, which is complemented by the rich flavors of coconut, jaggery, and spices.
Ingredients
| Ingredient | Quantity |
|---|---|
| Bimbla (Bilimbi) | 5-6 pieces |
| Fresh coconut, grated | 1 cup |
| Red chili powder | 1 tsp |
| Turmeric powder (Haldi) | 1 tsp |
| Jaggery, grated or chopped | 20 grams (adjust to taste) |
| Sunflower oil | 1 tbsp |
| Fenugreek seeds (Methi) | 1 tsp |
| White Urad dal (split) | 1 tsp |
| Mustard seeds | 1 tsp |
| Curry leaves | 10-12 leaves |
| Asafoetida (Hing) | A pinch |
| Salt | To taste |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Servings
- 4 servings
Cuisine
- Konkan, Goan
Course
- Lunch
Diet
- Vegetarian
Instructions
-
Prepare the Bimbla:
Wash the bimbla (bilimbi) thoroughly, repeating the rinse 3-4 times to ensure cleanliness. Once washed, cut the bimbla into very small cubes, making them easier to cook and absorb the flavors. -
-
Cook the Bimbla:
In a heavy-bottomed pan, bring a cup of water to a boil. Add the chopped bimbla to the boiling water and let them soften for about 3-5 minutes. Keep an eye on the pan to ensure the fruit softens properly. -
Grind the Coconut Paste:
While the bimbla cooks, grind the grated coconut along with the red chili powder and turmeric powder. Add just a spoonful of water to help form a smooth paste. This coconut paste will serve as the flavor base for the curry. -
Combine Coconut Paste with Bimbla:
Once the bimbla has softened in the water, add the prepared coconut paste into the pan with the bimbla. Stir well to mix the coconut paste evenly with the fruit. Add jaggery to the pan, adjusting the amount based on your preferred level of sweetness. If the mixture looks too thick, add a little water to achieve a thinner consistency. -
Cook the Curry:
Allow the mixture to come to a gentle boil. Let it simmer for a few minutes, stirring occasionally, until the flavors meld together. -
Prepare the Tempering (Tadka):
In a separate pan, heat 1 tablespoon of sunflower oil over medium heat. Add fenugreek seeds, white urad dal, mustard seeds, and curry leaves. Cover the pan and let the seeds crackle and pop. Once the mustard seeds have crackled, add a pinch of asafoetida (hing) for an aromatic finish. Remove from heat. -
Combine the Tempering with Curry:
Pour the prepared tempering over the boiling curry. Stir well to combine all the flavors. Taste the curry and adjust the salt as needed. -
Finish and Serve:
Once everything is well combined and the flavors are fully incorporated, remove the pan from the heat. Your Goan Bimbla Uddamethi is now ready to serve.
Serving Suggestions:
Serve this flavorful Goan Bimbla Uddamethi with a side of steamed rice and a helping of Mixed Vegetables Ajethna (Mangalorean-style mixed vegetable sabzi) for a complete, wholesome meal.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 120 kcal |
| Protein | 2-3 grams |
| Fat | 7-8 grams |
| Carbohydrates | 18-20 grams |
| Fiber | 3 grams |
| Sugar | 6-8 grams |
| Sodium | 100-150 mg |
Note: Nutritional values are approximate and will vary depending on specific ingredients used.
This Goan Bimbla Uddamethi Recipe is a wonderful combination of tangy, sweet, and spicy elements, creating a flavorful and satisfying dish that captures the essence of Goan cuisine. The blend of jaggery, coconut, and spices offers a rich taste profile, while the bimbla adds a refreshing tartness that balances the overall dish perfectly.
