amtekai gojju recipe- watch video for detailed instruction:

Amtekai or Hog plum( in english)  is sour green fruit that almost looks like small mangoes. But the taste is not like mangoes, it is of more sour taste. Mostly we use the tender amtekai / amatekayi / ambate for pickles and gojju, where we can eat the seed/pit. Once it is fully matured fruit the amtekai will be fibrous. Still we can use the matured amtekai.

It is Vegan, gluten free and No onion and no garlic recipe
Here we have a tasty amtekai gojju recipe. If it is cooked well we can store and enjoy the gojju for a week.
Other recipe with amtekai – AMTEKAI PICKLE

Ingredients:

• 8 amatekai / Indian hog plum

For seasoning:

• 3 tbsp oil
• 1/2 tsp mustard seeds
• 1/2 tsp urad dal / split black gram
• 1/4 tsp turmeric powder
• 1/8 tsp hing
• 10 to 15 curry leaves

For masale:

• 1/2 tsp mustard seeds
• 1/2 tsp chana dal / split bengal gram
• 1/2 tsp urad dal / split black gram
• 1/2 tsp fenugreek seeds
• 1/2 tsp jeera / cumin seeds
• 1/2 tbsp coriander seeds
• +/- 8 byadagi red chillies

Other ingredients needed are:

• 3/4 cup grated fresh coconut
• little coriander leaves
• 1/2 to 3/4 tbsp salt or salt to taste
• 3 tbsp jaggery
• 2.5 cups of water

Method:

1. Was h and scrape off the dark brown part of this amatekayi using a knife. If the amtekai is tender and green skip this step.
2. Crush this using mortar and pestle as shown in the video.
3. Heat the oil in a pan on medium heat, once hot add mustard seeds, after it pops add urad dal, fry it until the dals turn golden brown,
4. Once the dals turn golden brown add turmeric powder, crushed amtekai and mix it well, add salt, jaggery and 1/2 cup of water, cover it and cook it on low heat until the amtekai is cooked.
5. stir in between .

For masale:

1. Heat 1/4 tsp oil in a pan on medium heat, once hot add chana dal, urad dal,methi seeds, and red chillies one by one stirring continuously. Add mustard seeds, and jeera
2. Once the dals turn golden brown add coriander seeds, fry it for a few seconds and turn off the heat.
3. Grind the masala along with coconut to a coarse paste by adding little water
4. Add the ground masala paste to the amtekai, add enough water . Let it boil on medium low heat for 6 to 8 minutes
5. After 10 minutes– gojju is ready. add chopped coriander leaves, mix it and turn off the heat.
6. Consistency of the gojju should be thick. You can store it for a week in the refrigerator, serve with rotti, chapathi, rice…