To begin earning the Karwar Type Ambade Udid Methi Recipe (Hog Plum Curry), to begin with, scrape away the outer layer of the bitter gourd, clean up it from within and slash it into thin rings.
Utilize a bit of salt to it (I applied 1/4 teaspoon), toss effectively to coat and preserve apart for about an hour to do away with the bitterness of bitter gourd. Immediately after an hour, wash the chopped bitter gourd completely and maintain apart to drain.
Use a tiny oil and roast the bitter gourd rings on very low heat in a kadai till crisp. Peel and cleanse the Ambade meanwhile when the bitter gourd is roasting on minimal heat.
Warmth a little oil in a kadai (a number of drops each and every time) and lightly roast the coriander seeds, urad dal, methi seeds, rice grains, peppercorns, asafoetida piece and dry red chillies separately on low warmth.
As soon as each component changes its colour, eliminate from flame and retain apart to awesome.
The moment cooled, grind all these elements in a mixer grinder along with the grated coconut, utilizing necessary drinking water to variety a smooth paste.
Increase to this paste to a cup of h2o and combine effectively to sort a semi-thick gravy and pour in the kadai.
Now, add turmeric powder, ambade/hog plum/amtekai, jaggery, roasted bitter gourd rings, salt to flavor and preserve on a large heat stirring at times till it reaches boiling stage.
As soon as it commences boiling, reduce the heat and simmer for about 8-10 minutes or until the ambade are cooked and gentle. If you really feel that the gravy has thickened too substantially by now, just increase some water to carry back a medium consistency which is appealing.
Check out for seasoning and adjust salt and jaggery if necessary.
In a tadka pan, heat a little bit of oil for tempering and when the oil is incredibly hot, increase mustard seeds and asafoetida. Pour this over the geared up udid methi.
Provide Karwar Model Ambade Udid Methi Recipe (Hog Plum Curry) along with Steamed Rice and Sol Kadhi for a South Indian meal.