The Hog Plum / Ambade are commonly found in India in the south, as it needs a humid and tropical climate. The fruit itself looks very plain, almost like a tiny green mango, 2 inches big in average. It is said that the Hog Plum originated in South America and came later on to the African continent and further even to the tropical South Asian lands. In India, it is used in chutney, pickles, soups and curry & is a rich source of dietary fibre and Vitamin B complex. Ambade is crushed slightly and added to the curry & you just need to suckle on the flesh that surrounds the seed core. If Ambade is not available you can substitute it with tamarind juice ...for the tangy effect. This dish is usually prepared during Ganesh Chaturthi and Dassera.
Ingredients :
500 gms Lady finger / Bende
4-5 Hog plum / Ambade or 1 tblsp tamarind (soaked in 1/2 cup water)
1/2 cup finely grated coconut
5-6 bedagi red chillies
1 tblsp coriander seeds
1 tsp cumin seeds
4-5 fenugreek seeds
1/2 tsp mustard seeds
1/4 tsp turmeric powder
1 small onion sliced
2-3 garlic flakes
salt to taste
For tempering :
1/2 onion chopped fine
1 sprig curry leaves
1/2 tsp mustard seeds
1 tblsp oil
Method :
1. Wash the lady fingers and hog plum well. Cut the ladyfingers diagonally ( 1 inch) and crush the hog plum slightly.
2. In a vessel take about 1 cup water, ladyfinger, ambade and salt and cook till half done. Keep aside.
3. If you don't have ambade then cook the ladyfinger with the tamarind extract and salt.
4. Dry roast the red chillies, coriander, cumin, mustard, fenugreek seeds & turmeric powder.
5. Grind them to a fine powder...add sliced onion, garlic and little water and grind to a fine paste.
6. Heat oil in a kadai... add mustard seeds, curry leaves and chopped onion. Saute till golden, now add the masala paste and little salt and saute till the raw smell disappears. Now add the finely grated coconut and the cooked lady finger and ambade, Combine well and let cook on slow flame for 5-10 minutes.
7. Serve hot with phulkas, plain roti or rice.
500 gms Lady finger / Bende
4-5 Hog plum / Ambade or 1 tblsp tamarind (soaked in 1/2 cup water)
1/2 cup finely grated coconut
5-6 bedagi red chillies
1 tblsp coriander seeds
1 tsp cumin seeds
4-5 fenugreek seeds
1/2 tsp mustard seeds
1/4 tsp turmeric powder
1 small onion sliced
2-3 garlic flakes
salt to taste
For tempering :
1/2 onion chopped fine
1 sprig curry leaves
1/2 tsp mustard seeds
1 tblsp oil
Method :
1. Wash the lady fingers and hog plum well. Cut the ladyfingers diagonally ( 1 inch) and crush the hog plum slightly.
2. In a vessel take about 1 cup water, ladyfinger, ambade and salt and cook till half done. Keep aside.3. If you don't have ambade then cook the ladyfinger with the tamarind extract and salt.
4. Dry roast the red chillies, coriander, cumin, mustard, fenugreek seeds & turmeric powder.
5. Grind them to a fine powder...add sliced onion, garlic and little water and grind to a fine paste.
6. Heat oil in a kadai... add mustard seeds, curry leaves and chopped onion. Saute till golden, now add the masala paste and little salt and saute till the raw smell disappears. Now add the finely grated coconut and the cooked lady finger and ambade, Combine well and let cook on slow flame for 5-10 minutes.
7. Serve hot with phulkas, plain roti or rice.
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