This is a traditional recipe from Konkan / Goan cuisine. The flavours in this curry are sweet sour and spicy in equal proportions that tastes great with steaming hot rice and does’nt need any accompaniment. Earlier I had posted Kairichi Udid Methi the recipe of which was shared by Late Lalan Sarang Madam. On a similar basis I dished up this recipe using hog plums and it was finger licking good. Hog plums are available in monsoon, a regular fruit found in abundance in the konkan region and has many health benefits. They are rich in antioxidants, iron, vitamin C etc, so make the most of this seasonal fruit. Also it being the available during the festive season of Ganesh Chaturthi, this recipe is prepared during Ganesh Chathurthi. Posting a simple yet delicious no onion no garlic recipe using hog plums below.

RECIPE CREDIT : Lalan Sarang Madam

RECIPE :

Ingredients

  • 5 tbsp freshly grated coconut
  • 5 to 6 green hog plums skin peeled and rinsed, slightly crushed with a pestle and kept aside
  • 1 tsp coriander seeds
  • 1/8 tsp fenugreek seeds
  • 1 tsp udid dal / split black gram
  • 1 tsp raw rice rinsed and pat dried with a cloth
  • 2 black pepper
  • 6 to 8 bedgi chillies or Kashmiri chillies(adjust to spice required)
  • 1/8 tsp turmeric powder
  • 1 1/2 tbsp jaggery or more (depending on the sourness of the hog plums)
  • Salt to taste
  • 1 tsp oil to saute the ingredients to be ground and 1 1/2 tsp oil for tempering
  • 1/4th tsp mustard seeds
  • 1/8 tsp asafoetida
  • 2 green chillies(mildly spicy variety) slit lengthwise
  • 4 to 5 curry leaves

METHOD :

  • Heat 1 tsp oil in a seasoning pan and first roast udid dal, fenugreek seeds, rice, black pepper and finally coriander seeds, red chillies. DO NOT brown it, just roast it till you get its aroma. Grind it along with grated coconut and turmeric adding little water. Do not make the masala too smooth. Keep aside.
  • In a deep pan heat oil,add mustard seeds, when they splutter add asafoetida, green chillies and curry leaves. Then add the hog plums, saute well till the fresh spices coat the hog plums, then add a little water just enough to cook the hog plums. A sign that the hog plums are cooked is they change colour from light green to a yellowish tinge. Once cooked add the ground masala, jaggery and salt and water to get an even consistency. It should not be watery.
  • Cook on low flame till the flavour of the hog plums sinks into the gravy. The curry should be sweet sour and spicy in equal proportions, so adjust flavours accordingly depending on the sourness of the hog plums.
  • Serve hot with steaming hot rice.

NOTE:

  • Crush the hog plums slightly with a pestle so that its sourness sinks well into the curry.
  • If not serving immediately remove the hog plums and keep aside and add them while reheating, because the more they are kept in the curry the more tangy the curry will taste.
  • In the basic recipe coconut oil has been used. I used sunflower oil.
  • Also a piece of turmeric is used while I have used turmeric powder.