Ambado/hog plum/amate kaayi is mostly foraged seasonal souring agent which is widely used in ghashi, sukke, gajbaje, bharshi upkari etc. Tender hog plums are called ambadi and used in making pickles. The raw hog plums are brined and used in curries and gojju just like brined mango.
So if you find them in plenty next time after using in the curries do not waste them. Clean them well. Dry and then cook in water till the outer skin becomes soft. Cool them completely and then preserve in salt water for future use.
We had brined some ambado which were plucked and then prepare this gojju which hardly takes 10min. It makes a delicious side dish and a perfect combo for pej/ganji. Below is the simple procedure if you have brined hog plums.
- Brined hog plums – 4
- Green chilly – 4-5
- Grated coconut – about 5 spoon
- Garlic cloves -7-8
- Salt to taste
Method of preparation:
- Remove the skin of the garlic cloves
- In a mixie take green chilly, grated coconut , garlic cloves and salt
- Grind it to coarse paste with little water
- Gently wash the hog plums
- Transfer the ground paste to a bowl, squeeze the hog plums in this till it’s flesh is well mixed with the paste.
- You can keep the seed or discard it.