Amtekai Gojju Recipe – Indian Hog Plum Curry
Experience the delightful fusion of tangy and sweet with this traditional Amtekai Gojju, an Indian hog plum curry that beautifully marries the unique flavor of hog plums with an array of spices. This vegetarian dish is perfect for a wholesome lunch or a comforting weeknight dinner, and pairs exceptionally well with steamed rice or even idlis and dosas.
Ingredients
| Ingredient | Quantity |
|---|---|
| Hog Plum (Amtekai) | 4 to 5 pieces |
| Jaggery | 1/4 cup |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Salt | To taste |
| Fresh coconut (grated) | 1 cup |
| White Urad Dal (Split) | 2 teaspoons |
| Chana Dal (Bengal Gram Dal) | 1 teaspoon |
| Methi Seeds (Fenugreek Seeds) | 1/4 teaspoon |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Sesame seeds (Til seeds) | 2 teaspoons |
| Dry Red Chillies | 4 to 5 |
| Asafoetida (Hing) | 1/4 teaspoon |
| Curry leaves | 1 sprig |
| Coconut Oil | 3 tablespoons |
| Mustard seeds | 1 teaspoon |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 3 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 5 g |
| Fat | 5 g |
| Sodium | 50 mg |
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Servings
- Servings: 4
Instructions
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Preparation of Ingredients:
Begin by gathering and prepping all your ingredients. Rinse the hog plums under running water and lightly scrape their skin with a knife to remove any rough patches. Cut the hog plums into pieces, ensuring you do not discard the seeds, as they will enhance the flavor during cooking. -
-
Cooking the Hog Plums:
In a medium saucepan, combine the hog plum pieces along with their seeds, a cup of water, and the jaggery. Bring this mixture to a brisk boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer until the hog plums soften, which should take about 15 to 20 minutes. The seeds will remain hard and inedible but will impart their flavors to the curry. -
Roasting the Spices:
While the hog plums are cooking, heat a small pan over medium-low heat and add a few drops of coconut oil. To this pan, add the white urad dal, chana dal, methi seeds, cumin seeds, dry red chillies, and asafoetida. Roast the mixture until the red chillies turn crisp and the dals achieve a golden-brown color. This process will release their essential oils and flavors. Next, add the grated coconut to the pan and sauté for another minute, just until fragrant. -
Blending the Masala:
Transfer the roasted spice mixture to a mixer jar. In the same pan, dry roast the sesame seeds until they turn golden. Add these roasted sesame seeds to the jar as well. Allow the mixture to cool slightly before adding a little water, then blend everything together until you achieve a very smooth paste. -
Combining Ingredients:
Once the hog plums are soft, add the ground masala paste and salt to the saucepan. Stir well to combine and cook over medium heat until the mixture starts boiling again. -
Final Cooking Steps:
Reduce the heat to low and add a tablespoon of raw coconut oil. Let the gojju simmer for an additional 8-10 minutes, stirring occasionally, allowing it to thicken. Taste and adjust the salt and spices according to your preference before removing from heat. -
Tempering the Gojju:
For the final touch, heat a small pan over medium heat and add some coconut oil. Once hot, add the mustard seeds and let them crackle. Then, add the curry leaves and asafoetida, sautéing for a few seconds until fragrant. Pour this seasoning over the Amtekai Gojju. -
Serving Suggestion:
Serve the Amtekai Gojju warm, accompanied by a steaming bowl of rice drizzled with ghee. This dish also pairs wonderfully with idlis or dosas for a hearty breakfast.
Conclusion
Amtekai Gojju is not just a dish; it’s a celebration of traditional Indian flavors that can elevate any meal. Enjoy this unique curry that encapsulates the essence of Indian cuisine with every bite!
