Hog Plum, known as “aambade” in Goa, is a sour fruit that grows in bunches. These are usually in season during the monsoons and through the beginning of winter. Recipes made using aambade are on the menu during Ganesh Chaturthi and Diwali. Aambadyaachi Korom is one such recipe. During Diwali, this recipe is made along with a wide variety of beaten rice recipes. During Ganesh Chaturthi, this recipe is served with pooris as part of a traditional Hindu Goan vegetarian meal.
What you will need:
| Ingredients | Quantity |
|---|---|
| Aambade/Hog Plums | 5 |
| Asafetida | 1 pinch |
| Coconut | 50 grams |
| Green Chilies | 2 large ones |
| Jaggery | 1 tablespoon |
| Mustard Seeds | 1 teaspoon |
| Oil | 1 tablespoon |
| Salt | 3/4 teaspoon |
Prep Time: 10 minutes
Cook time: 25 minutes
Servings: 2
How to make it:
- Wash and peel the aambade/hog plums. Apply 1/2 teaspoon salt and set it aside.
Hog plum - Roast the green chilies on a tawa or on an open flame.
- Grind the coconut and green chilies into a coarse paste using minimal amount of water.
- Heat oil in a vessel. Add the asafetida and mustard seeds.
- Once the mustard seeds stop spluttering, add in the aambade.
- Next, add the coconut chili paste.
- Also, add the the remaining salt and jaggery. Mix well.
- Cook till the aambade are soft.
- Serve as an accompaniment to a Goan meal.