Spicy~Sweet~Sour Hogplum Curry / Ambade Godi Randai (Hummana).

"Spicy~Sweet~Sour Hogplum Curry / Ambade Godi Randai (Hummana)" ... There are two types of Hogplums available, one sweet and the other sour, usually this curry is prepared using the sweet ones, but the same can be prepared using the sour ones two by allowing them to get ripe a little bit and adding on some more jaggery ..... 

** It is over 30 yrs since I savored this curry as I have no access to the sweet hogplums ... Thanks to my friend Radhika Shaila Manikkara for posting this in my food group Konkani delicacies yesterday and suggesting that it could be done even with the sour ones ... Well then there is no stopping me ... Here is the curry before all of you ... Enjoy ... Yummilicious ...  

** Hogplums / Ambado are availabe in plenty as it is the season now. Come monsoon and they are found in markets though for a limited period of say 2-3 months. Hogplums come in two varieties, one is the sour one which is easily availale in the market even in Mumbai, while the other is sweeter / godu ambado which is available in southern parts of India, but rare in Mumbai, at least I have not come across. Ambe godi Upkari / Sweet Mango dish is a favorite among all amchies and is prepared through mango season and relished. But sometimes when its off season you crave to have them, there are many other veggies or fruits too that can be prepared and cooked similar way, Like amla, star fruit, pineapple etc. I was always loved this dish as it is khatta meetha teekha and can be served both as a side dish or dessert. 

** I have prepared godi upkari / sweet curry dish with many fruits before including plum and always missed the sweet ambado / hogplum with which it is traditionally prepared in my home town. I always wondered if the same could be prepared with sour ones used in preparing curries, but since it is too sour, never gave it a try. When my friend Radhika posted it and gave the tip of allowing to let it get ripened for a few days at room temperatures, I was very happy. Then there was absolutely no looking back. I already had a few that were on the verge of getting ripe. So I kept them out for a day and they were ripe enough, the outer skin had turned yellowish. Rest is before you’ll to check on the picture posted. I loved it very much, so if you have access to any ambado, sweet or sour, if you love godi upkari, you can prepare and relish the same. 

** Here is the simple method of preparing "Spicy~Sweet~Sour Hogplum Curry / Ambade Godi Randai (Hummana)" … My Style …. 

** Wash and snip off the stem portion of 6-8 large size hogplums. The hogplum should have developed kattho / hard seed like that of mango within. Do not use hogplum that is tender, I doubt if it will taste good as they are too sour. Remove the out skin and put the inner seed in a thick bottomed vessel. 

** Now add the outer skin in another thick bottomed kadai, add 3 cups of water to it and coarsely crush it with a heavy weight. Keep doing so till you feel that the skin have imparted off the juice within the. Now stain the water and add it to the inner seed kept into another vessel and put it on medium flame and bring to boil. 

** Let it cook on medium heat for a good 5-10 minutes, so that the ambado seeds have got cooked. Now add in about 200-250 gms of grated or cut to small pieces jaggery and cook till it melts. Add in 5-6 green chillies slit and cut into 3 inch pieces and mix well. Let cook till the curry has slighted thickened. 

** Now you have to thicken the above curry using a thickening agent. Here you can use, maida, cornflour or rice flour too. The choice of ingredients is left exclusive upto individual. Traditionally we use maida which is mixed with water to a semi thick paste without lumps and mixed to the cooking curry and kept stirring till it thickens. You can use about 2-3 tblsp of the flour with 1 cup of water to prepare the paste. 

** If the curry turns out too thick you can add in some water and mix well to get required consistency and if it is too thin add in another spoon mixed with water and then to the curry and mix well. Remember the maida / cornflour or the rice whichever is added should be first mixed with water and then added to the curry and never directly. Once thickened, cooked well and done remove from fire and keep it aside. 

** For Tempering : Heat 1 tsp of any edible oil in a small pan, when hot, lower the heat and add in 1 tsp of mustard seeds once they splutter add in ½ tsp of cumin seeds, ¼ tsp of methi (fenugreek) seeds, 2-3 small whole red chillies or 1-2 red chilly cut to pieces and finally 8-10 fresh curry leaves and fry for a minute. Pour this over the curry, cover and keep it aside for 30 minutes for the flavors to seep in. 

** "Spicy~Sweet~Sour Hogplum Curry / Ambade Godi Randai (Hummana)" is done and ready to be served. This is a side dish usually served lukewarm temperature, neither too hot nor too cold. Enjoy this khatta meetHa teekha side dish with your family and friends. You can also serve it as dessert after lunch it tastes awesome.

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