Amtekai Gojju Recipe – Indian Hog Plum Curry
A Tangy & Flavorful Coastal Karnataka Delight
Amtekai, also known as Ambade or the Indian hog plum, is a tangy fruit that packs a punch of flavor and is used widely in the coastal regions of Karnataka for making pickles, curries, and chutneys. Resembling a small, unripe mango, Amtekai is often referred to as wild mango. If you haven’t tasted this vibrant fruit, you’re missing out on a burst of sour and earthy flavors. This Amtekai Gojju recipe offers a delicious, comforting way to enjoy the unique tang of the hog plum, combining it with a special blend of spices and coconut for an unforgettable dish.
Amtekai Gojju can be enjoyed in various ways, whether paired with steamed rice and a dollop of ghee for a hearty lunch, or served alongside crispy dosas or idlis for a fulfilling breakfast. The rich, aromatic flavors of this curry make it a perfect addition to your weekly meal rotation.
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Ingredients
| Ingredient | Quantity |
|---|---|
| Hog Plum (Amtekai) | 4 to 5 pieces |
| Jaggery | 1/4 cup |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Salt | To taste |
| For Gojju Masala | |
| 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) | 2 teaspoons |
| Dry Red Chillies | 4 to 5 pieces |
| Asafoetida (Hing) | 1/4 teaspoon |
| Curry Leaves | 1 sprig |
| For Seasoning | |
| Coconut Oil | 3 tablespoons |
| Mustard Seeds (Rai/Kadugu) | 1 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Curry Leaves | 1 sprig |
Preparation Time
20 minutes
Cooking Time
30 minutes
Total Time
50 minutes
Instructions
Step 1: Prepare the Amtekai
Start by washing and lightly scraping the skin off the amtekai (hog plums). Cut the amtekai into small pieces, ensuring you don’t discard the seed, as it contributes to the unique flavor profile of the curry. Place the amtekai along with the seed into a saucepan. Add one cup of water and the jaggery, then bring it to a brisk boil. Once the mixture reaches a boil, reduce the heat to low and let it simmer. Cook until the amtekai becomes soft. While the seed is not edible, it absorbs all the flavors and spices, making it a delicious treat to suck on once the curry is ready.
Step 2: Make the Gojju Masala
Meanwhile, in a small pan, heat a few drops of oil and add the white urad dal, chana dal, methi seeds, cumin seeds, and dry red chillies. Roast them on medium-low flame until the red chillies become crisp, and the dals turn a golden color. Once roasted, add the grated fresh coconut and sauté for about one minute. Transfer all the roasted ingredients into a mixer jar.
In the same pan, dry roast the sesame seeds until they turn golden. Add these sesame seeds to the mixer jar as well. Allow the roasted mixture to cool slightly, then add a little water and blend it all into a smooth paste.
Step 3: Combine and Cook the Gojju
Add the ground gojju masala paste and salt to the cooked amtekai (hog plum) mixture. Stir well and cook on medium heat until the curry begins to boil. Reduce the heat to low and add one tablespoon of raw coconut oil. Allow the curry to simmer for another 8-10 minutes, stirring occasionally. This will help the gojju thicken and the flavors to meld together. Taste and adjust the salt and spices as necessary, then turn off the heat.
Step 4: Prepare the Seasoning
For the seasoning, heat coconut oil in a small pan over medium heat. Add mustard seeds and allow them to crackle. Add the curry leaves and asafoetida, sautéing for a few seconds to release the fragrance. Pour this sizzling seasoning over the prepared Amtekai Gojju.
Step 5: Serve and Enjoy
Serve the Amtekai Gojju hot, paired with steamed rice topped with ghee for a satisfying lunch or dinner. It also makes an excellent side dish for idlis or dosas for a traditional South Indian breakfast. The tangy, spicy, and slightly sweet flavors of this curry are sure to leave your taste buds craving more!
Serving Suggestions
- With Rice: The tangy and rich flavors of Amtekai Gojju pair perfectly with plain steamed rice and a dollop of ghee for a comforting meal.
- With Idlis or Dosas: For a South Indian breakfast or snack, serve the curry alongside crispy dosas or soft idlis.
- As a Side: This curry can also be served as a side dish alongside other Indian meals like sambar, rasam, or chapati.
Tips
- Adjust the Sweetness: If you prefer a sweeter curry, feel free to add a little more jaggery to balance the tanginess of the amtekai.
- Use Fresh Coconut: For the best flavor, use fresh coconut rather than desiccated coconut in the masala paste.
- Storage: Amtekai Gojju can be stored in the refrigerator for up to 2-3 days. Reheat it before serving.
This Amtekai Gojju recipe brings the tangy, slightly sour flavor of the Indian hog plum into your kitchen, offering a taste of Coastal Karnataka’s rich culinary tradition. Enjoy this flavorful curry as a main dish with rice or as a side accompaniment to your favorite South Indian breakfast items. Happy cooking!
