Karwar Style Ambade Udid Methi Recipe by Archana’s Kitchen

To get started producing the Karwar Fashion Ambade Udid Methi Recipe (Hog Plum Curry), first of all, scrape absent the outer layer of the bitter gourd, clean up it from inside and lower it into slender rings. 

Apply a bit of salt to it (I used 1/4 teaspoon), toss nicely to coat and retain aside for about an hour to do away with the bitterness of bitter gourd. Soon after an hour, clean the chopped bitter gourd totally and continue to keep aside to drain. 

Use a tiny oil and roast the bitter gourd rings on small warmth in a kadai till crisp. Peel and cleanse the Ambade meanwhile when the bitter gourd is roasting on reduced warmth. 

Heat a minor oil in a kadai (a number of drops every time) and frivolously roast the coriander seeds, urad dal, methi seeds, rice grains, peppercorns, asafoetida piece and dry pink chillies independently on minimal heat.

As soon as each individual ingredient modifications its colour, clear away from flame and hold aside to great.

As soon as cooled, grind all these components in a mixer grinder along with the grated coconut, employing demanded h2o to variety a easy paste. 

Add to this paste to a cup of h2o and combine very well to sort a semi-thick gravy and pour in the kadai.

Now, add turmeric powder, ambade/hog plum/amtekai, jaggery, roasted bitter gourd rings, salt to taste and maintain on a large warmth stirring sometimes until it reaches boiling stage. 

At the time it begins boiling, reduced the heat and simmer for about 8-10 minutes or till the ambade are cooked and gentle. If you truly feel that the gravy has thickened also a lot by now, just add some h2o to convey again a medium regularity which is appealing.

Check for seasoning and alter salt and jaggery if necessary. 

In a tadka pan, warmth a bit of oil for tempering and when the oil is sizzling, include mustard seeds and asafoetida. Pour this around the well prepared udid methi.

Provide Karwar Model Ambade Udid Methi Recipe (Hog Plum Curry) alongside with Steamed Rice and Sol Kadhi for a South Indian food.