Ambadyache Sasav\ Hog Plums Curry

Ambade is a seasonal vegetable and is found mostly in Goa. It has a sweet and sour taste and hence used in the preparation of Sasav, which is also very typical to Goan cuisine. Ambade is also known as hog plums or amtekayi or ambazhanga.

Ingriedients:
Ambade\ Hog plums - 4
Grated coconut - 1 cup
Red chillies - 2
Methi seeds - 1/4 teaspoon
Urad dal - 1/4 teaspoon
Mustard seeds - 1 teaspoon
Jaggery - 1 tablespoon
Asafoetida/Hing - 1/2 teaspoon
Water
Oil
Salt

Procedure:
1. Peel the ambade. If they are little bigger in size, cut them into two and boil them in a cooker with little water till they become soft. Also add a pinch of salt while boiling.

Ambade

2. Grind the grated coconut, 2 red chillies, methi seeds, Urad dal and 1/4 spoon mustard seeds to a fine paste. Add water while grinding.
3. Take a vok and add oil. Add the remaining mustard seeds. Once they splutter, add hing.
4. Next add the boiled ambades
5. Next add 1 cup of water and let it cook in the gravy for 5 minutes. Also add a pinch of salt.
7. Finally add the ground masala and jaggery and let it cook for another 5 minutes.
8. Adjust the amount of jaggery depending on the sourness of the ambade.
9. Also add salt or water if necessary.

The delicious Ambadyache sasav is ready.
Serve it hot with steamed rice.