Aambadhyacho Ros
March 10, 2014

This is a curry made with an exotic Goan sour fruit called hog plum, locally known as1 aambade, cooked in a coconut base. This sweet and sour curry is eaten with rice, to substitute fish curry on vegetarian days, especially in the month of Shravan in Goa.

Cuisine Goan
Course Main Course
Serves 5
Method Stovetop
Difficulty Hard
Cook Time 45  minutes
  • Cuisine Goan
  • Course Main Course
  • Serves 5
  • Method Stovetop
  • Difficulty Hard
  • Cook Time 45  minutes
Ingredients
hog plums/ aambade
15  
dry kashmiri red chilies
7  
fresh shredded coconut
1   cup
aesofatida
1   pinch
coconut oil
1   teaspoon
salt
1.25   teaspoon
jaggery
5   teaspoon
water
2   cup
mustard seeds
1   teaspoon
Instructions

1. Wash and peel the aambade, add 1/2 teaspoon salt and set aside.

2. For the masala, in a mixer add kashmiri red chillies and coconut with water and make into a fine paste.

3. In a pan heat oil, add asafetida and mustard seeds. Wait till seeds splutter.

4. Add in the hog plums and the ground coconut mixture.

5. Add in salt and jaggery.

6. Stir and let it come to a boil. Serve hot with rice.