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.
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.