Hog Plum / Ambazhanga Curry

Ingredients:

10 hog plums / ambazhanga

small lemon sized tamarind

2 tbsp ginger, thinly sliced

2-3 green chillies, finely chopped

1/4 tsp turmeric powder

1 1/2 tbsp kashmiri chilli powder

2-3 tbsp grated jaggery

1/2 tsp fenugreek powder

1/2 tsp asafoetida

salt to taste

2 tbsp oil

1/2 tsp mustard seeds

1 sprig of curry leaves

2 dry red chillies, broken

Preparation:

1. Cut hog plums / ambazhanga into small pieces and mix it with salt and keep it aside.
2. Soak tamarind in 1 cup of water and keep it aside.
3. Heat oil in a pan and splutter mustard seeds. Add dry red chillies and curry leaves and stir fry for a minute.
4. Add sliced ginger and green chillies and fry till slightly brown.
5. Reduce the flame to low and add chilli powder, turmeric powder, fenugreek powder and asafoetida powder and saute for a few seconds.
6. Then add the chopped hog plums and tamarind water and mix well.
7. Add grated jaggery and mix well till the gravy slightly thickens and oil separates.
8. Adjust the salt and remove from the flame. Serve with rice....