25 Tender Ambade(Hog Plums)
8 Tbsp Grated Coconut
4 Kashmiri Chillies
1/2 Tsp Cumin Seeds
1 Tbsp Crushed Jaggery
2 Tbsps Oil
1 Pinch of Asafoetida powder
1 and 1/2 Tbsp Mustard Seeds
1/4 Tsp Turmeric Powder
Apply half a teaspoon of salt to the ambade and allow to stand in water for 1/2 hour.
Grind the next four ingredients to a fine paste.
Marinate the ambade with spice paste and jaggery.
Heat oil, add asafoetida and mustard seeds. When the seeds start crackling, add the ambade mixture.
Stir-fry for 3 minutes, add turmeric powder and half a cup of water and cook till the ambades are soft and preparation thick.
Serve with boiled rice and roasted salt fish.