Plum Godi Upkari / Sweet & Spicy Aloo Bukhara.

"Tikshe-Amshe- Godshe Red Plums Godi Upkari/ Sweet-Spicy-Tangy Aloo Bukhara" ... I love godi upkari so much that after the mango season ends I prepare it with other fruits like ripe jackfruit, starfruit, ambados, plums etc. etc. the list is endless ... It's the season of plums now, so it's turn of plums as of now ... the recipe is similar to our Amchi Ambe Upkari ... tastes awesome when served cold ... Yummilicious ... 

** I have nostalgic memories of ambe upkari as I have always loved ambe upkari/ sweet mango curry from Konkani Saraswat Cuisine from childhood. I remember the fun we children used to have once we polished off clean the fleshy portion of the mango and threw the seed/khatto far away calling anybody's name and if they responded we would ask them to go run behind the kattoh/seed. Come mango season and in Mangalore, we get small sized sweet mangoes which are usually used in preparation of this dish. I have posted ambe upkari/mango curry already in Blog. You can use the search option for the same. Mom prepared it regularly till the season lasted and I always missed it later on. After marriage and settling in Mumbai, to my dismay those small sized mangoes were not available, but there were slightly large sized ones available in plenty, however they were slightly tart/amso and needed more of jaggery to make it tastier. But Alphonso / Aapus mangoes which are the most available ones in Mumbai hailing from Ratnagiri and is known worldwide as the King of Mangoes came to my rescue and I always added the puree of one mango to the curry and it turned out great. 

** Being a foodie, I always wondered which other fruit could be adapted in the same style as ambe upkari and then there was no stopping back. I have tried with ripe jackfruit (ponosu), hogplum (Ambado), karmbala (star fruit), etc. etc. as I mentioned above an endless list. I will be posting them as and when possible whenever I prepare them. Many a times the turn of a particular dish does not at times come for years as consuming the same becomes a issue. There is a limit to cooking everyday after all, when I want to cook some new dishes, then the older one's always takes backseat. Well to cut short, It’s the season of plums and I had lots of plums at home, wanted to do something different from the usual juice, chutney and jams. When I glanced at the Mangoes that were kept besides them, a thought struck. “Godi Upkari”. similar to our Amchi Ambe Upkari ... So went ahead and prepared the same. The result was simply outstanding and I myself had to do with just one plum. Sigh, such is life, but it does give pleasure when something is appreciated, after all the empty vessel say a lot. This one is sure to be prepared many more times in my home as it is much tastier than eating the plums as it is.  

** Ingredients:

Plums : 8-10 large sized.

Jaggery : 200 gms.

Geen Chillies 8-10 medium spicy.

** For thickening the Curry : 

Cornflour : 2 tsp

Water : ¼ cup.

** For Seasoning / Tempering :

Cooking Oil : 1 tsp

Mustard Seeds : 1 tsp

Curry Leaves : 8-10.

** Wash and wipe dry 10-12 large sized ripe sweet plums. Gently peel / remove the skin of the plums with a knife. Do not throw away the peels. They come in handy for grinding of some plums for gravy.

** Remove the seeds of 3-4 plums and add the pulp with the skin into a mixer. Add to this the skin of the plums that were removed for cooking. Grind to a smooth puree. Remove cleanly into a vessel you will get about 1 to 1.5 cups of thick plum puree.

** In a large vessel add 200 gms of grated jaggery (Plus or Minus depending upon the sweetness of the plums and individual choice). Add one cup of water and bring to boil. Add in the plum puree, 8-10 green chillies cut to large pieces or slit lengthwise and let simmer for some time. Add more water if necessary. After 5-10 minutes add in the peeled plums, bring to a boil on high heat and then lower the heat and let cook for sometime.

** In a small bowl, add 2 tsp of Cornflour, add ¼ cup of water to this and mix well so that there are no lumps. Add this to the cooking plums and mix well immediately. The gravy will start thickening. If too thick you can add a glass of water. 

** The consistency should be that of "Ambe Upkari / Ripe Mango Curry", Almost the consistency of thick soups. Ripe plums will not take much time to cook, so do not overcook them, as they will tend to break. Remove from fire and keep aside. 

** For Tempering : Heat 1 tsp oil in a small pan, when hot add 1 tsp of rai (sasam/mustard seeds), when they splutter add some curry leaves and pour over the cooked plums. 

** The Plum Godi Upkari is ready to be served as a dessert. Tastes awesome when served at room temperature of cold. You can serve it as it is or with hot poori too, tastes awesome. Do try out this delicious dish when plums are in season and enjoy them with your family and friends.