To start making the Karwar Model Ambade Udid Methi Recipe (Hog Plum Curry), firstly, scrape away the outer layer of the bitter gourd, clear it from inside and minimize it into skinny rings.
Apply a little bit of salt to it (I used 1/4 teaspoon), toss effectively to coat and maintain apart for about an hour to eliminate the bitterness of bitter gourd. After an hour, wash the chopped bitter gourd completely and maintain apart to empty.
Use a little bit oil and roast the bitter gourd rings on low warmth in a kadai until crisp. Peel and clear the Ambade in the meantime when the bitter gourd is roasting on low warmth.
Warmth a little bit oil in a kadai (a number of drops every time) and evenly roast the coriander seeds, urad dal, methi seeds, rice grains, peppercorns, asafoetida piece and dry crimson chillies individually on low warmth.
As quickly as every ingredient adjustments its color, take away from flame and maintain apart to chill.
As soon as cooled, grind all these substances in a mixer grinder together with the grated coconut, utilizing required water to kind a clean paste.
Add to this paste to a cup of water and blend effectively to kind a semi-thick gravy and pour within the kadai.
Now, add turmeric powder, ambade/hog plum/amtekai, jaggery, roasted bitter gourd rings, salt to style and carry on a excessive warmth stirring often until it reaches boiling level.
As soon as it begins boiling, decrease the warmth and simmer for about 8-10 minutes or until the ambade are cooked and delicate. In the event you really feel that the gravy has thickened an excessive amount of by now, simply add some water to deliver again a medium consistency which is fascinating.
Verify for seasoning and modify salt and jaggery if required.
In a tadka pan, warmth a little bit of oil for tempering and when the oil is sizzling, add mustard seeds and asafoetida. Pour this over the ready udid methi.
Serve Karwar Model Ambade Udid Methi Recipe (Hog Plum Curry) together with Steamed Rice and Sol Kadhi for a South Indian meal.
