Ambadyache Sasav- Diwali specialty: Goan Dish.

Ambadyache Sasav

Ambade (Hog plums) are cooked with freshly grated coconut, curry leaves mustard seeds and spices

The preparation is a flavoursome gravy dish that is tangy, spicy and sweet, best eaten with rice

Ingredients

• 400 gms Ambade (Hog Plums)

• 200 gms Freshly Grated Coconut

• 6 no s Curry Leaves

• 40 gms Jaggery

• 1 ½ tsp Mustard Seeds

• ½ tsp Fenugreek Seeds

• 1 ½ tsp Cumin Seeds

• 1 ½ tsp Turmeric Powder

• 6 Whole Kashmiri Chillies

• ½ tsp Hing

• 2 tbsp Ghee

• Salt to Taste

Method

For The Ambade

• Wash and clean the hog plums

• Peel their skin and set aside

• In a bowl, marinate the peeled hog plums with jaggery, salt and half a teaspoon of turmeric powder

• Set aside for 15 minutes

For The Masala

• Using a blender, grind the coconut, ½ cumin seeds, 1 tbsp turmeric powder, ½ mustard seeds, ½ fenugreek seeds and 4 Kashmiri chillies to a thick coarse paste using 40 ml of water

Assemble

• In a heavy based saucepan, heat the ghee

• Add mustard seeds and cumin seeds to the ghee Allow the seeds to crackle

• Add curry leaves, Kashmiri chillies and hing

• Allow the leaves to splutter

• Add the marinated hog plums

• Add 150 ml of water to the mixture

• Cover and cook for 10 minutes till the hog plums are semi-soft

• Add the ground masala along with another 60 ml of water Stir well and simmer on low heat for 5 minutes

• Cook on low heat till the hog plums are tender

• Season with salt and serve with Goan rice

Ambadyache Sasav