Karwar Style Ambade Udid Methi Recipe by Archana’s Kitchen

To start off producing the Karwar Design Ambade Udid Methi Recipe (Hog Plum Curry), to begin with, scrape absent the outer layer of the bitter gourd, clear it from within and cut it into thin rings. 

Implement a little bit of salt to it (I applied 1/4 teaspoon), toss perfectly to coat and retain apart for about an hour to do absent with the bitterness of bitter gourd. After an hour, clean the chopped bitter gourd comprehensively and retain aside to drain. 

Use a very little oil and roast the bitter gourd rings on reduced warmth in a kadai until crisp. Peel and cleanse the Ambade meanwhile when the bitter gourd is roasting on lower warmth. 

Heat a minor oil in a kadai (a couple drops each and every time) and evenly roast the coriander seeds, urad dal, methi seeds, rice grains, peppercorns, asafoetida piece and dry pink chillies individually on very low heat.

As quickly as each and every component adjustments its colour, remove from flame and maintain aside to interesting.

Once cooled, grind all these ingredients in a mixer grinder alongside with the grated coconut, using expected water to form a clean paste. 

Add to this paste to a cup of drinking water and mix very well to type a semi-thick gravy and pour in the kadai.

Now, incorporate turmeric powder, ambade/hog plum/amtekai, jaggery, roasted bitter gourd rings, salt to style and continue to keep on a high warmth stirring often till it reaches boiling position. 

Once it commences boiling, lessen the heat and simmer for about 8-10 minutes or until the ambade are cooked and delicate. If you come to feel that the gravy has thickened also considerably by now, just insert some h2o to convey back a medium consistency which is fascinating.

Check for seasoning and regulate salt and jaggery if expected. 

In a tadka pan, warmth a bit of oil for tempering and when the oil is very hot, add mustard seeds and asafoetida. Pour this over the prepared udid methi.

Provide Karwar Fashion Ambade Udid Methi Recipe (Hog Plum Curry) along with Steamed Rice and Sol Kadhi for a South Indian meal.